Make any baking High Protein

One trick to make any baked goods into a high protein treat is to replace the type of flour. Two of my favorites are soy flour and quinoa flour. Soy has, to the best of my knowledge, the highest protein content of any flour, but it reacts somewhat differently than wheat. Quinoa is only slightly lower in protein than soy, but it is a 'complete protein' in that it contains all eight essential amino acids. When mixed in a 50/50 split these two flours react very much like normal wheat flour and can be used in any recipe that wheat can.

When doing this, you need to consider the gluten content and quality of the flour you are replacing it with. Lack of gluten = poor bread structure = bad bread turnout.
 
I've also had a lot of success with replacing or adding whey protein into the baked good mix. It obviously is high in protein and adds a good taste to the product while not disrupting other ingredients.
 
For one of my final projects in school we had to develop our own bread recipe from scratch. Mine was focused around nutrition. Added ground flax seeds and whey protein powder as well as dried cranberries and dried apricots for taste reasons. Turned out very well. The fruit obviously had some natural sugars, but all things considered, it was on overall healthy bread.

Age: 19
Weight: 165
Squat: 300 x 1
Bench: 245 x 1
Deadlift: 315 x 4
Powerclean: 185 x 1; 135 x 12

Watching my calves grow is like watching a pot of water come to a boil... 

http://bodyspace.bodybuilding.com/megaman77/