This Muscle Milk shake contains high oleic sunflower oil (a seed oil), artificial sweeteners (sucralose, acesulfame potassium), and synthetic additives. Our clean version eliminates all seed oils, artificial sweeteners, and synthetic ingredients while providing the same 40g protein and nutrition profile using organic whole food sources.
Based on: Protein Shake
· Makes approximately 30 servings
· Serving: 1 scoop (28g) mixed with 414ml water
Why This Recipe is Seed Oil Free
Commercial Protein Shake from Muscle Milk often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Protein Shake may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic grass-fed whey protein isolate
750g (about 3 cups) · Isopure Zero Carb Organic or Promix Grass-Fed Whey
Primary protein source providing clean, complete amino acid profile without the inflammatory proteins found in conventional dairy
Natural vanilla flavor to complement chocolate and mask any protein powder aftertaste
Instructions
Step 1. Measure all dry ingredients using a digital kitchen scale for accuracy. Start with 750g (about 3 cups) organic grass-fed whey protein isolate in a large mixing bowl. This forms the base of your powder and provides the clean 40g protein per serving that matches the original product.
Step 2. Add 120g (1 cup) organic cocoa powder to the whey protein. Whisk vigorously for 3-4 minutes to break up any cocoa clumps - cocoa tends to form lumps that will create gritty texture in the final shake. Use a fine-mesh whisk or sift the cocoa if needed.
Step 3. Incorporate 60g (0.5 cup) organic MCT oil powder and 90g (0.75 cup) organic inulin powder. Mix thoroughly for 2-3 minutes. The MCT oil powder replaces the inflammatory sunflower oil while providing sustained energy. Inulin adds prebiotic fiber that supports gut health.
Step 4. Add 45g (0.4 cup) organic psyllium husk powder gradually while whisking constantly. Psyllium creates the smooth, thick texture that commercial protein shakes have, but it clumps easily if not mixed properly. Take your time with this step and ensure even distribution.
Step 5. Sprinkle in 15g (1 tablespoon) organic monk fruit sweetener, 6g (1 teaspoon) Redmond Real Salt, and 9g (1 tablespoon) organic vanilla powder. Mix thoroughly for another 2-3 minutes until the powder is completely uniform in color and texture.
Step 6. Pass the entire mixture through a fine-mesh sieve or use an immersion blender to eliminate any remaining lumps. Store in an airtight glass container immediately to prevent moisture absorption. The powder should be smooth and free-flowing.
Step 7. To use: Add 1 scoop (28g or about 2 tablespoons) to 414ml (about 1.75 cups) cold water. Blend with an immersion blender for 30 seconds, or shake vigorously in a protein shaker bottle for 60 seconds. Let sit for 2-3 minutes to allow fibers to hydrate and create the thick, creamy texture. The shake should provide 40g protein, similar calories, and superior nutrition compared to the commercial version.
Step 8. For best results, consume within 30 minutes of mixing. The psyllium and inulin will continue to thicken over time. If it becomes too thick, add more water and blend again.
Storage
Store in airtight glass container in cool, dry place. Use within 6 months for best potency. Do not refrigerate the powder as moisture will cause clumping. Mixed shakes should be consumed immediately or within 24 hours if refrigerated.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$2.49
Savings91%
While initial investment is higher ($157 for all ingredients), each ingredient lasts for many batches. After initial purchase, cost per serving drops dramatically. The organic, seed oil free quality is vastly superior to commercial versions.