Fruit and Chocolate Chip Puffins

Making pancakes in a muffin tin is something I have only recently come across on Instagram and I honestly do not know why I had never thought of this before. It’s such a time saver! You can make pancakes without being a slave to your fry pan…yay! Also, how cute is the name? I cannot for the life of me find the person who coined the name ‘Puffins’ – so I am sorry to not be giving you credit – but the blended name is GENIUS. Even saying it is fun.

I made Puffins for the first time one morning before school. I didn’t have a lot of baking in the freezer and the twins and I were heading out to the playground after school drop off. I had a spare hour so I thought I would make some Puffins for morning tea. Surprisingly the first batch went pretty well – I say surprisingly because previous recipe testing under stress conditions (time constraints of getting ready for school, finding lost things, yelling at reminding the kids to stay on task) have not made for entirely successful bakes. I used my usual pancake batter recipe for the first batch but they were a bit more puffy than I wanted – much more muffin than pancake. So we tried and tried and tried again until we got the perfect mix. This is such an easy recipe too – the kids helped (and helped themselves to strawberries, bananas and chocolate chips) make most of the batches with me which I really loved as it’s a win-win, quality time and baking!

Puffins, low in sugar and high in the fun factor!

So now we are ready to share the Puffin love with you. One big tip – I would highly recommend using a silicone muffin tray. I used a regular muffin tin, but as it is quite new it’s still very non-stick and I made sure to grease the tin really well so they did not stick but I think using a silicone muffin mold would make this easier.

Fruit and Chocolate Chip Puffins

  • Servings: makes 15
  • Difficulty: easy
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  • 1.5 cups of plain flour
  • 1 tsp baking powder
  • 1.5 cups of milk
  • 1 egg
  • 2 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp melted butter
  • fruit to top (I used bananas and strawberries)
  • chocolate chips to top (optional)


  1. Preheat your oven to 180c and grease your muffin tin well
  2. Meanwhile, in a large bowl, whisk together the wet ingredients (except for the melted butter) and then slowly whisk in the flour and baking powder into the mixture forming a batter. Add the melted butter and mix through
  3. Pour or spoon into the muffin tin filling each cup until they are around 2/3 full
  4. Top each puffin with your choice of fruit and a few chocolate chips
  5. Bake the puffins in the oven for 12-15 minutes or until they are cooked through.

The Puffins will not rise like muffins, they will be like pancakes.

These Fruit and Chocolate Chip Puffins freeze well (use within one-two months) so they are perfect for breakfasts or snacks on the go. As they are low sugar I love them for the lunchbox and Mr 5 loves the fact they have chocolate chips in them so they seem a lot more decadent than they really are. I defrost in the microwave before serving or if I am sending them to school with Mr 5, I defrost in the fridge overnight.


Bernadette x

Fruit and Chocolate Puffins, low in sugar, high in fun. Ultimate freezer friendly lunchbox filler.

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One thought on “Fruit and Chocolate Chip Puffins

  1. These puffins are adorable! Love it! 🙂 I love how you could easily have your kids add which ever fruit they like. They’re fun and customizable. Great idea!

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