Spinach Apple Baby Puffs
on Sep 26, 2021, Updated Apr 20, 2024
This post may contain affiliate links. Please read our disclosure policy.
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! If you’re looking for more fun ways to get some spinach into your little one’s diet, check out my list of favorite spinach recipes for kids!
Table of Contents
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.
See the recipe card below for full information on ingredients and quantities.
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.
Step By Step Instructions
STEP 1: Blend all ingredients together until smooth (Image 1).
STEP 2: Pour the mixture into a piping bag or Ziploc bag with the corner tip cut off (Image 2).
STEP 3: Pipe out small dime-sized circles onto a pan lined with parchment paper (Image 3) and bake at 350 degrees F for 10 minutes. After 10 minutes, reduce the temperature to 250 degrees and bake for another 12 to 15 minutes.
STEP 4: Let them fully cool and serve!
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.
Tips For Success
- 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!
Other Spinach Recipes You’ll Love
Spinach Banana Muffins
Spinach Banana Waffles
Spinach Banana Smoothie (Hulk Smoothie)
Spinach Crepes
Spinach Apple Puffs
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, turn off the oven and let the puffs sit in the oven for an additional 12 to 15 minutes (or until the edges slightly begin to brown). They will continue to bake from the residual oven heat.
- 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!
My 10 month old loved these!
I’m so happy to hear that! Thank you for sharing your feedback!😊
can you omit the egg?
Hi Caty! They need some type of binder to hold them together, I’d recommend using a flax egg or similar egg replacement!
An easy and straightforward recipe that is delicious! My 15 month old loved them!
I’m so glad your little one loved them!😊
Do these taste like eggs? My 19 month old can’t stand eggs, and will just flat out refuse anything that tastes or has the texture of an egg or fritata…
Hi Brittany! These do not have any taste of egg 😊
How long will these puffs keep in an airtight container at room temperature?
Hi Alice! They will keep for up to 5 days in an airtight container at room temperature.
I’ve made these so many times now, they’re so easy and my babies LOVE them! I do 1/2 cup spinach though to get as much as possible!
I’m sp happy that your little ones love these puffs!😊
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!
I’m so happy to hear that your granddaughter enjoys these puffs! Thanks for sharing your great review, Marsha!😊
Can I use frozen spinach?
Yes, frozen spinach will work in these as well!
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!
Hi Elisabeth! I haven’t tried out this specific recipe as muffins so I am not sure that they would turn out well in muffin form, but I do have a similar recipe for mini spinach muffins if you would like to try those out instead!
https://feedingtinybellies.com/spinach-banana-muffins/
amazing, just made a batch for my grandbaby! Thanks for sharing!
I’m so glad that she liked them!😊