These high protein buns are fluffy, sweet, and protein-packed thanks to my go-to high-protein Greek yogurt dough. I’m sharing TWO delicious flavor variations — classic triple berry and a brand new raspberry almond croissant version! They make for a yummy breakfast or sweet snack with no protein powder needed 🥰.
- Tastes like berry pancakes: These buns are so fluffy and taste just like pancakes in bun form.
- Protein-rich: Each “bun” packs 8g of protein with just 185 calories. Can’t beat that!
- Two flavor variations: Go classic with a triple berry mix, or try the new raspberry almond croissant version topped with sliced almonds and powdered sugar.
- Super versatile: You can use literally any berry or combination of berries. Plus, both fresh and frozen berries will work!
My friend AJfoodi on Instagram made these go viral, and I knew we had to try a variation of our own. The triple berry version was such a hit that we developed a second flavor — raspberry almond croissant — and honestly, it’s just as addictive. Go check hers out for the OG.
Two Flavor Variations
Both variations use the same high-protein Greek yogurt base dough. The magic is in the toppings!
🫐 Triple Berry: Topped with a colorful mix of frozen strawberries, blueberries, and raspberries, then drizzled with maple syrup before serving. These taste like berry pancakes in bun form.
🥐 Raspberry Almond Croissant: Topped with frozen raspberries and sliced almonds, then dusted with powdered sugar. These have a bakery-croissant vibe — nutty, buttery, and just a little fancy.
Ingredients You Need
The base dough is exactly the same for both flavors. Here’s what you’ll need:
- All-purpose flour: AP flour is the base of this dough. It helps create the perfect crispy and chewy dough when baked. I have not tested this recipe (yet) with gluten-free AP flour or almond flour.
- Baking powder: Because this dough doesn’t have any yeast, it needs baking powder as a leavening agent. Don’t skip it!
- Baking soda: You’ll also need baking soda for perfectly fluffy buns.
- Greek yogurt: I tested this recipe with Skyr yogurt, Greek yogurt, and blended cottage cheese, and all were great at adding both protein and the right amount of moisture. Painterland Sisters skyr yogurt is my jam if you haven’t tried it yet.
- Egg: The egg helps the buns keep their shape.
- Maple syrup: Because these buns are on the sweeter side, you’ll use a little maple syrup in the dough. It complements the berry flavor quite nicely.
- Berries: For the triple berry version, use frozen mixed berries (or fresh). For the raspberry almond croissant, use frozen raspberries.
- Sliced almonds + powdered sugar (raspberry almond version only): These give the raspberry almond croissant variation its bakery-style finish.
It’s All About the High-Protein Dough
My go-to high-protein dough recipe is seriously so good, incredibly easy to make, and super versatile — so much so that I’ve used it as a base for SO many high-protein recipes on Fit Foodie Finds. From my raspberry cottage cheese breakfast cake to my insanely delicious protein bagels to my no-rise protein pizza dough, this dough truly does it all!
What’s the ingredient DL? This high-protein dough uses just a few ingredients, and requires ZERO rise time. It’s a 1:1 ratio of all-purpose flour and Greek yogurt + a few other simple ingredients like baking powder, an egg, and maple syrup.
Greek Yogurt vs. Blended Cottage Cheese
I’ve tested this recipe with Greek yogurt, skyr yogurt and blended cottage cheese and technically they all work, although I do prefer the Greek yogurt or skyr yogurt variation. Why? Greek yogurt makes these buns a bit more fluffy while cottage cheese will make the buns a bit more dense and savory.
Top Tips for High-Protein Buns
Brown sugar or maple syrup will work in this recipe. I’ve tested both, and both work flawlessly. The flavor won’t change significantly either way, so choose your own adventure here.
Any variety of berry will work for this recipe. I’ve tested these buns with frozen mixed berries as well as fresh berries. You can also use a single variety of berry if you prefer.
Don’t overmix the batter. A few lumps are totally fine! Overmixing can make the buns more dense instead of fluffy.
Serving Suggestions
Oh my gooooodness! A cup of coffee or latte with these protein buns is a heavenly match. Keep it simple with my pour over coffee, or jazz things up, and make this homemade DIY maple pecan latte or chai tea latte!
Storage Directions
Both variations can be stored in an airtight container for 2-3 days at room temperature or in the refrigerator for up to a week.
More Breakfast Buns and Cake Recipes
Base Dough (Both Variations)
Raspberry Almond Croissant Toppings
Base Dough (Both Variations)
Preheat the oven to 350℉ and spray a loaf pan with cooking spray. Set aside.
Place the flour, baking powder, baking soda, salt, Greek yogurt, egg, and maple syrup into a large mixing bowl. Stir to combine, making sure to scrape the sides of the bowl.
Transfer the batter to the prepared loaf pan.
For Triple Berry
Top the batter with the mixed berries.
Bake at 350℉ for 20 minutes or until a toothpick inserted in the center comes out clean.
Drizzle with maple syrup and serve warm.
For Raspberry Almond Croissant
Top the batter with the frozen raspberries and sliced almonds.
Bake at 350℉ for 20 minutes or until a toothpick inserted in the center comes out clean.
Sift with powdered sugar and serve warm.
- Brown sugar can be used in place of maple syrup in this recipe.
- Any mixture of frozen or fresh berries would work in both variations.
- The base dough is exactly the same for both flavors — only the toppings change!
- The nutrition information listed is for the triple berry flavor variation.
Calories: 185 kcal, Carbohydrates: 35 g, Protein: 8 g, Fat: 1 g, Fiber: 1 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
