These homemade spinach apple baby puffs make a tidy, portable snack that’s perfect for little hands. They are dairy-free, nut-free, gluten-free (when using certified gluten-free oats), and can easily be made egg-free, making them an allergy-friendly option for many families.
If you’re hunting for simple, healthy snacks for babies, these puffs are quick to prepare and use wholesome pantry ingredients. The spinach-apple combination is mild and naturally sweet, but you can swap in other fruit or vegetable purees based on what you have available. These puffs are soft enough for babies to gum and break down, yet they hold their shape for easy handling.
Table of Contents
- What You’ll Need
- Ingredient Substitutions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Other Spinach Recipes You’ll Love
- Spinach Apple Puffs Recipe
What You’ll Need
Gather the following ingredients to make spinach apple baby puffs:
- Rolled oats – ground to flour if needed; use certified gluten-free oats to keep the recipe gluten-free.
- Unsweetened applesauce – provides natural sweetness and moisture.
- Spinach – adds vitamins and a bright green color when blended into the puree.
- Egg yolk – helps bind the batter. See substitutions below for an egg-free option.
- Oil – a mild-tasting oil such as light olive oil or coconut oil.
- Baking powder – a small amount helps the puffs puff up slightly.
- Cinnamon – a pinch for warm, kid-friendly flavor.
See the recipe card below for exact quantities.
Ingredient Substitutions
- Egg-free: Replace the egg yolk with a flax “egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 15 minutes) for a vegan-friendly option.
- Puree swaps: Swap the applesauce and spinach for other fruit or vegetable purees. If substituting, measure ½ cup of the combined puree to maintain the same batter consistency.
- Oil: Any neutral-flavored oil will work—light olive oil, canola, or melted coconut oil are all fine choices.
Step By Step Instructions
STEP 1: Preheat the oven to 350°F (180°C). Blend all ingredients together until the mixture is smooth and lump-free.
STEP 2: Transfer the batter to a piping bag or a Ziploc bag with a small corner cut off.
STEP 3: Pipe dime-sized circles onto a parchment-lined baking sheet. Bake at 350°F for 10 minutes, then turn off the oven and let the puffs sit inside for an additional 12–15 minutes so they dry out and firm up from residual heat. Alternatively, after 10 minutes reduce the oven to 250°F and continue baking for 12–15 minutes—watch closely, as oven performance varies.
STEP 4: Allow the puffs to cool completely before serving.
Storage Instructions
Store cooled puffs in an airtight container at room temperature for up to 5 days. You can freeze them if desired; thaw at room temperature before serving. Texture may change slightly after freezing.
Tips For Success
- These homemade puffs are softer than freeze-dried store-bought versions but are still easy for babies to break down. Use your judgment and test a puff in your mouth first to gauge how quickly it dissolves.
- The batter should be smooth and pourable—similar to pancake batter—so it pipes easily into small rounds. No chunks should remain.
- Oven temperatures vary, so check the puffs a few minutes after adjusting the heat. They are done when dry to the touch and not sticky.
- If your blender struggles with a small batch, pulse the oats first into a flour before adding the wet ingredients for a smoother result.
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°F (180°C).
- Blend all ingredients until smooth.
- Pour the mixture into a piping bag or a Ziploc bag with the corner cut off.
- Pipe small dime-sized circles onto a parchment-lined baking sheet. Bake at 350°F for 10 minutes. After 10 minutes, either turn off the oven and let the puffs sit inside for 12–15 minutes to dry and firm up, or reduce the heat to 250°F and bake for an additional 12–15 minutes. Watch closely; they are done when dry to the touch.
- Let cool completely, then store in an airtight container at room temperature.
Notes
- These homemade puffs won’t be as airy as freeze-dried commercial puffs, but they are soft and easy for babies to gum and break down. Test one first to be sure of the texture.
- A smooth, lump-free batter is important for piping consistent puffs.
- Oven times can vary; check for dryness rather than relying strictly on timing.
- If your blender has trouble with small amounts, grind the oats first into a flour before adding the wet ingredients.