This homemade spinach apple baby puffs recipe makes a mess-free, portable snack that’s perfect for little ones. Dairy-free, nut-free, and gluten-free as written, it can also be made egg-free for an even more allergy-friendly treat.
Finding healthy, convenient snacks for babies can be a challenge. These homemade puffs are quick to make and popular with little eaters. The spinach and apple combination gives a pleasant flavor and bright green color, but you can swap in any fruit or vegetable puree you have on hand. For more ideas to sneak extra greens into meals, look for other spinach recipes for kids.
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 these simple ingredients for spinach apple baby puffs:
- Rolled oats: Nutritious and, if labeled gluten-free, make the puffs gluten-free.
- Unsweetened applesauce: Provides natural sweetness.
- Spinach: Adds vitamins and a bright color.
- Egg yolk: Acts as a binder so the puffs hold their shape (optional; see substitutions).
- Mild-tasting oil: I used extra light olive oil; any neutral oil works.
- Baking powder: Helps the puffs rise slightly.
- Cinnamon: Adds warm flavor.
See the recipe card below for exact ingredient amounts.
Ingredient Substitutions
- Eggs: To make the recipe egg-free, replace the egg yolk with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled 15 minutes).
- Fruit/Vegetable combo: swap the applesauce and spinach for any puree you like. Puree and measure ½ cup total to use in the recipe.
- Oil: use coconut oil or any mild-flavored oil instead of olive oil if preferred.
Step By Step Instructions
STEP 1: Blend all ingredients until completely smooth.
STEP 2: Transfer the batter to a piping bag or to a Ziploc bag and snip off a small corner for piping.
STEP 3: Pipe dime-sized rounds onto a baking sheet lined with parchment paper. Bake at 350°F (180°C) for 10 minutes, then lower the oven temperature to 250°F (120°C) and continue baking for 12–15 minutes, or until the puffs are dry to the touch and no longer sticky.
STEP 4: Allow 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 also freeze them and thaw at room temperature before serving; note that texture may change slightly after freezing.
Tips For Success
- These homemade puffs aren’t freeze-dried like many store-bought versions, so they won’t dissolve in the mouth the same way. They are soft and break down easily, but use your judgment when offering them to your child. You may test one yourself to check how it dissolves.
- The batter should be smooth and similar in thickness to pancake batter so it pipes easily. No chunks should remain.
- Ovens vary—after reducing the temperature, start checking a few minutes early. The puffs are done when dry and not sticky to the touch.
- If your blender struggles with small batches, pulse the oats first into a finer flour before adding other ingredients. This helps achieve a smoother 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 packed spinach
- 1 egg yolk
- ½ tbsp mild-tasting oil
- ½ tsp baking powder
- ¼ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C).
- Blend all ingredients until smooth.
- Pour the batter into a piping bag or Ziploc bag with a small corner cut off.
- Pipe dime-sized rounds 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 (or until the edges begin to brown). They will finish cooking from the residual heat.
- Let cool completely, then store in an airtight container at room temperature.
Notes
- These puffs are softer than freeze-dried commercial snacks but break down easily. Use discretion and test one yourself to confirm texture.
- The batter should be smooth and pipeable—no chunks.
- Oven temps vary; check the puffs after lowering the heat. They’re done when dry to the touch and not sticky.
- If your blender has trouble with small volumes, grind the oats to a flour first and then add the remaining ingredients for a smoother batter.
Nutrition
Carbohydrates: 43.04 g,
Protein: 8.62 g,
Fat: 14.58 g