I usually play it say and prefer to stick with unflavored or vanilla flavored protein powders. But when visiting the FIBO fitness expo last week I took a risk and bought a 4-lb jar of OhYeah! cookies & cream protein powder at their stand. They made me try it first, and it tasted nice (even though a bit too sweet for my taste). So I figured out “ok, why not?” since these kinds of flavors are usually pretty difficult to find in supplement stores in Europe. Stores usually have the vanilla, chocolate, ‘fake banana’ and ‘chewing-gum strawberry’ flavors, but you have to order things online if you’re looking for ‘fancy’ flavors like chocolate peanut butter, rocky road or cookies’n cream.
OhYeah! is mainly known for their protein bars. They’re huge, look kind of decadent (340 kcal per bar) and usually have a pretty long list of ingredients and sweeteners. I only buy one occasionally when I feel like I’m craving something like a twix bar. Their protein powder isn’t the healthiest protein powder either (meaning it’s not a pure whey but a blend of milk protein; and it uses salt, sugar and sucralose), but the nutrition facts are still ok: for one enormous scoop of 51g: 210 kcal, 6 g fat, 7 g carbs, 3 g sugar and 32 g protein.
The nutrition facts may not be the ‘leanest’, the ingredients may not be the ‘cleanest’, but when it comes to taste and flavorings, their products generally taste pretty good compared to most other brands.
And since this protein powder tastes so sweet, it’s a great powder to create baked goods or home-made protein bars. What I really like about these protein muffins: they have a fluffy texture which is very similar to ‘real’ muffins, and they’re rich in fiber. They’re perfect to curb your appetite when you feel like you’re insatiably hungry for no particular reason.
Ingredients (for 4 muffins):
– 1/2 cup black beans (rinsed and drained)
– 1/2 cup coconut milk
– 3 egg whites (or 1/2 cup liquid egg whites)
– 1/4 cup cookies & cream protein powder (or another flavor)
– 3 tbsp arrow root powder (or you can substitute with corn starch)
– 2 tbsp coconut flour
– 1 tsp baking powder
Blend everything together in a food processor. Bake in a muffin mold for 20-25 min at 230 degrees Celsius.
Nutrition facts for one muffin: 156 kcal, 12.7 g protein, 20 g carbs, 0.5 g sugar, 2.7 g fat, 5.2 g fiber.