This homemade spinach apple baby puffs recipe is a great mess-free snack and perfect for on the go! They are dairy-free, nut-free, and gluten-free making them a great allergy-friendly option!

Spinach banana puffs served with blackberries and cherries

This post may contain affiliate links. If you shop with one of our links we may earn small a commission.

I’m always looking for easy snack ideas and find that tasty, healthy snacks for babies are so hard to come by. These baby puffs are so easy to make and I guarantee that your little ones will go through them so quickly! I went with a spinach apple combo, but you can substitute them with any fruits or veggies that you have on hand!

WHAT YOU’LL NEED

Here is what you’ll need for this spinach apple baby puffs recipe:

Ingredients to make spinach apple puffs. See recipe card for detailed ingredient quantities.
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these spinach apple puffs gluten-free.
  • Unsweetened Applesauce: The main source of sweetness for these puffs.
  • Spinach: For added vitamins and minerals. Spinach gives these puffs that fun, bright green color!
  • Egg Yolk: Used as a binder to help the puffs maintain their shape.
  • Oil: I used extra light tasting olive oil. Any other mild tasting oil works as well.
  • Baking Powder: Leavening agent to help the puffs rise.
  • Cinnamon: Warm spice for added flavor.

PROCESS

  1. Blend all of the ingredients together until smooth.
  2. Pour the mixture into a piping bag or Ziploc bag with the corner tip cut off. 
  3. Pipe out small dime-sized circles onto a pan lined with parchment paper and bake at 350 degrees F for 10 minutes. After 10 minutes, reduce the temperature to 250 degrees and bake for another 10-15 minutes. 
  4. Let them fully cool and serve!
Steps to make spinach puffs. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Store these puffs in an airtight container at room temperature for up to 5 days. You may also freeze these puffs and thaw at room temperature prior to serving, but the overall texture may vary slightly.

Spinach banana puffs served in a black container

SUBSTITUTIONS

  • Eggs: For an egg-free version, substitute the egg yolk with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
  • Applesauce/spinach: You may replace this fruit/veggie combo with any puree! If you are using a different fruit and/or veggie combo, puree them first and measure out ½ cup of that puree to blend together with the other ingredients. Check out this strawberry kiwi version and this pumpkin banana variation!
  • Oil: I used extra light-tasting olive oil in this recipe, but you may use coconut oil or any other oil.

RECIPE NOTES

  • These puffs do not melt in your mouth the same way the store-bought ones do (since those are usually freeze-dried), but they are pretty soft and easy for baby to break down! They break down pretty easily with saliva but use your discretion to decide if you are comfortable offering them to your baby. Try testing a few in your mouth first to see how easily they break down!
  • The batter should be a smooth consistency, similar to that of a pancake batter. It should be easy to pipe out into small circles. There should be no chunks in the batter.
  • When it comes to baking these puffs, oven temperatures vary, so check on them a few minutes after lowering the temperature. You will know that they are done when they are dry to the touch and leave no sticky residue on your fingers.
  • Depending on the type of blender you are using, it might be good to blend the oats into a flour first before adding in the other ingredients. This recipe makes a small amount of batter, so it might be hard for a larger blender to break down the oats with such little batter. I love using this nutribullet blender to blend the ingredients into a smooth batter!
Spinach banana puffs served with blackberries and cherries

You may also like:

Spinach banana puffs served with blackberries and cherries

Spinach Apple Puffs

These homemade baby puffs are a great mess-free snack and perfect for on the go! They are dairy-free and nut-free, so a great allergy-friendly option!
5 from 5 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy baby puffs, homemade baby puffs
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients 

  • ½ cup old fashioned rolled oats
  • ½ cup unsweetened applesauce
  • ¼ cup spinach, packed
  • 1 egg yolk
  • ½ tbsp oil mild tasting
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Blend all of the ingredients together until smooth.
  • Pour the mixture into a piping bag or Ziploc bag with the corner tip cut off.
  • Pipe out small dime-sized circles onto a pan lined with parchment paper and bake at 350 degrees F for 10 minutes. After 10 minutes, reduce the temperature to 250 degrees and bake for another 10-12 minutes.
  • Let them cool and store in an airtight container at room temp!

Notes

  • These puffs do not melt in your mouth the same way the store-bought ones do (since those are usually freeze-dried), but they are pretty soft and easy for baby to break down! They break down pretty easily with saliva but use your discretion to decide if you are comfortable offering them to your baby. Try testing a few in your mouth first to see how easily they break down!
  • The batter should be a smooth consistency, similar to that of a pancake batter. It should be easy to pipe out into small circles. There should be no chunks in the batter.
  • When it comes to baking these puffs, oven temperatures vary, so check on them a few minutes after lowering the temperature. You will know that they are done when they are dry to the touch and leave no sticky residue on your fingers.
  • Depending on the type of blender you are using, it might be good to blend the oats into a flour first before adding in the other ingredients. This recipe makes a small amount of batter, so it might be hard for a larger blender to break down the oats with such little batter. I love using this nutribullet blender to blend the ingredients into a smooth batter!

Nutrition

Nutrition Facts
Spinach Apple Puffs
Amount per Serving
Calories
328.61
% Daily Value*
Fat
 
14.58
g
22
%
Saturated Fat
 
2.7
g
17
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3.69
g
Monounsaturated Fat
 
7.34
g
Cholesterol
 
195.3
mg
65
%
Sodium
 
231.49
mg
10
%
Potassium
 
300.91
mg
9
%
Carbohydrates
 
43.04
g
14
%
Fiber
 
5.87
g
24
%
Sugar
 
12
g
13
%
Protein
 
8.62
g
17
%
Vitamin A
 
999.7
IU
20
%
Vitamin C
 
3.35
mg
4
%
Calcium
 
179.12
mg
18
%
Iron
 
2.95
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!

Similar Posts

8 Comments

  1. Hi there! I want to bake these as muffins. Can I just use muffin tins, or is there any other adjustments I should make? Thank you!

  2. 5 stars
    I made these for my granddaughter. I broke up the first puff for her, and she loved it so much she literally grabbed the second one off the plate and shoved the whole puff in her mouth. I’ve made these multiple times and they are always a big hit!

Leave a Reply

Your email address will not be published.

Recipe Rating