Vanilla is a timeless flavour that pairs effortlessly with so many recipes—smoothies, oats, baked goods—you name it. At Artisanal Australia, we’re excited to offer Happy Way’s vanilla whey protein powder (commonly called “Vanilla Ice Ice Baby”) as part of our curated health and wellness product range.
In this post, we’ll unpack why this vanilla option is a smart pick, and share a bright, lemony muffin recipe—Lemon Poppyseed Protein Muffins—perfect for breakfast or a snack.
What Makes Happy Way’s Vanilla Whey Stand Out?
Clean, functional ingredients
Happy Way’s vanilla whey is formulated using pasture-fed whey concentrate, enhanced by superfoods like chia seeds, psyllium husk, and maca powder. According to product descriptions, they also include a coconut flour base and Himalayan rock salt to support flavour and mixability.
Many retailers list it as gluten free, with natural vanilla bean flavouring, and using stevia as a sweetener. (source: “Vanilla Ice Ice Baby” product descriptions)
Delicate, flexible flavour
Vanilla is less overpowering than chocolate, making it a highly flexible base. You can blend it with fruit, nuts, spices (e.g. cinnamon, cardamom), or use it in baking without clashing with other flavours.
It also tends to mix smoothly and gives a creamy mouthfeel when combined with milk or nut milk.
Usage versatility
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As a shake or smoothie base (mix ~30 g with ~250 ml liquid)
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Stirred into oats, yoghurt, or porridge
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Baked into muffins, pancakes, protein bars, or other treats
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Blended into overnight oats or dessert bowls
Because vanilla doesn’t dominate, it acts almost like a neutral “protein boost” to your favourite recipes.
Lemon Poppyseed Protein Muffins: A Bright & Wholesome Recipe
Here’s a version of a lemon poppyseed muffin recipe adapted for using vanilla protein powder. The result: moist, zesty, protein-enriched muffins that feel like a treat.
Ingredients (makes ~12 muffins)
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1 large egg
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1 teaspoon vanilla extract
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120 ml (½ cup) olive oil (or other mild oil)
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Zest and juice of 2 lemons
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150 g caster sugar (or substitute sweetener)
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180 g (about 1¼ cups) plain flour
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60 g vanilla whey protein (using the Happy Way vanilla whey)
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3 teaspoons baking powder
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Pinch of salt
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1 tablespoon poppy seeds
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120 ml milk (or milk alternative)
Method
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Preheat oven to about 180 °C and prepare a muffin tin with 12 liners.
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In a large bowl, whisk together egg, vanilla extract, oil, sugar, lemon juice and zest until smooth.
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In a separate bowl, mix flour, vanilla protein powder, baking powder, salt and poppy seeds.
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Gradually fold the dry ingredients into the wet mixture, stirring gently.
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Add the milk, mixing just until combined (don’t overmix).
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Divide batter among muffin liners (fill ~¾ full).
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Bake for 15–17 minutes or until lightly golden and a toothpick inserted comes out clean.
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Let muffins cool in the tin for ~5 minutes, then transfer to a wire rack to cool completely.
These muffins deliver that fresh citrus burst while giving you a solid protein boost. (Recipe inspired by Happy Way’s own approach and published recipe references)