Spinach Apple Baby Puffs

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!

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!

Jump to:

• What You'll Need
• Step By Step Instructions
• Ingredient Substitutions
• Storage Instructions
• Recipe Notes
• 📖 Recipe
• 💬 Comments

What You'll Need

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

• 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.

Step By Step Instructions

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!

Ingredient 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.

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.

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!

You may also like:

• Strawberry Kiwi Puffs
• Pumpkin Puffs
• Spinach Banana Muffins

📖 Recipe