Strawberry Kiwi Baby Puffs
on Sep 26, 2021, Updated Jan 27, 2024
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These dairy-free, nut-free homemade strawberry kiwi baby puffs are a perfect snack for at home or on the go! They are mess-free, tasty, and not to mention, nutritious!
These strawberry kiwi baby puffs are another take on the spinach apple puffs that I previously shared! I love the versatility of these puffs with all of the flavor combo possibilities! The strawberries add a bright pink color and I love knowing that these snacks are a great source of fiber and vitamin C!
Table of Contents
What You’ll Need
Here is what you’ll need to make these strawberry kiwi baby puffs:
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these strawberry kiwi puffs gluten-free.
- Strawberries: The main source of sweetness for these puffs. Try to use strawberries that are ripe, sweet, and not sour.
- Kiwi: Tangy fruit for added flavor. Use half of a medium-sized kiwi.
- 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.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- 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.
- Strawberries/Kiwi: You may replace this fruit 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.
- Oil: I used extra light-tasting olive oil in this recipe, but you may use coconut oil or any other mild-tasting oil.
Step By Step Instructions
STEP 1: Blend all of the 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).
STEP 4: Bake the puffs 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 8-10 minutes (or until the edges slightly begin to brown). They will continue to bake from the residual oven heat (Image 4). Let them fully cool and serve!
Storage Instructions
Once cooled, store the puffs in an airtight container for up to 5 days. These puffs may also be frozen, but the texture may be slightly different when thawed.
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 Strawberry Recipes You’ll Love
Strawberry Banana Oatmeal Muffins
Strawberry Jam Crumble Bars
Strawberry Banana Oat Bars
Strawberry Yogurt Bark
If you tried these Strawberry Kiwi Puffs please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Strawberry Kiwi Puffs
Ingredients
- ½ cup old fashioned rolled oats
- 5-6 medium strawberries
- 1 small kiwi
- 1 egg yolk
- ½ tbsp oil, mild tasting
- ½ tsp baking powder
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Blend all of the ingredients together until smooth. It should be thick and smooth with a pancake batter consistency. If the mixture seems really thick, add in 1 or 2 more strawberries.
- Pour the mixture into a piping bag or Ziploc bag with the corner tip cut off.
- Bake the puffs 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 8-10 minutes (or until the edges slightly begin to brown). They will continue to bake from the residual oven heat. Let them fully cool and serve!
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!
These taste really good, but I had the same issue as some other people – the outside is cooked, but the inside is sort of wet still. I don’t want to cook them too long and have them be tough on the outside, but I’m not sure how to make it so the inside cooks properly.
Hi Kari! I’m sorry to hear that they were still wet inside! I’d recommend turning off the oven and letting them sit in the oven for a few more minutes so that they continue cooking with the residual oven heat and hopefully that helps with them firming up more on the inside. Let me know if that helps if you give these another shot!
Any idea how to fix a chewy outside? Just within the first few minutes of baking, they sort of develop a film outer layer and that gets hard (in a chewy sort of way). The inside managed to get nice and puffy eventually but it would be nice for it all to be that way.
Hi Nick! I’m not sure why that happened with the outer layer but maybe you could possibly try reducing the bake time for a few minutes at the start? I hope it works out if you try them out again!
my daughter loves them. so does my husband, I have to hide them from him, lol!
can we freeze them?
Haha I’m so glad to hear that! Yes, these can be frozen in an airtight container and then thawed out to serve😊
Figuring out how to pipe such a runny batter was tricky, but I soon figured out a technique that worked to make (somewhat) even shapes. Great recipe, and my 7 month old loves them! I didn’t have a kiwi on hand, so guesstimated the amount of blueberries and banana I should substitute to make a similar texture. It worked like a charm!
I’ll be using the bones of this recipe to try different flavors.. apple cinnamon is next on my list of experiments!
Thanks for sharing your feedback Ivy! I’m thinking it might have been too many strawberries added in, I might update the recipe to specify cups of chopped strawberries since strawberry sizes vary so much and can add more moisture. I’m glad they still turned out!
How many cups of strawberries would that be? Thanks!
Hi Sharon! It depends on the size of your strawberries but I’d say around 1 to 1.5 cups whole strawberries😊
is it supposed to be wet and sticky on the inside? I’ve cooked them for 15 mins extra and every time I pull them out it’s still wet looking on the inside. tastes great just don’t know if it’s safe for my baby.
Hi Amanda! They shouldn’t be wet and sticky inside and should be more on the drier side. Was the batter thick or loose when you were piping out the puffs?
Do you leave the puffs inside the oven when you lower the temp? Or do you have to take them out of the over wait for it to cool, put it at 250 and then put the puffs back in?
Hi! I leave them in the oven as the temperature drops, so really they are still cooking as the temperature fully drops to 250F. I hope that your little one likes them if you try them out!
Not too difficult to make. Since the batter is very, very runny, it would help to cut less than 1/2 an inch off the piping bag. On my second try, I was able to create decent shaped discs.
How long do they store for?
Hi Alisha! These can be stored in an airtight container at room temperature for up to 5 days. I hope that your little one enjoys them if you try them out!
Can these be made without the egg yolk? My baby has an egg allergy
Hi Cathy, a flax egg works as a good replacement in place of the egg yolk!
I make these all the time! My baby loves them!