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Homemade baby puffs are a great gluten-free and dairy-free baby finger food that can also be made egg free. These healthy baby snacks melt in your mouth and are a great mess-free option for children over 6 months!
What Makes This Recipe Great
I’m always looking for healthy baby snacks that are convenient, easy, and yummy. Recently, we’ve been doing lots of driving and spending time outside the house, so portable snacks are a must.
Healthy snacks like yogurt, smoothies, oatmeal, or applesauce can be so messy, and I just don’t want to worry about having to clean up after her constantly. Other snacks that are easy to carry (crackers, chips, veggie sticks, etc.) just aren’t all that healthy.
I started searching for baby puffs and baby finger food ideas. However, I found that I wasn’t too happy about the ingredients in most store-bought brands of baby puffs and baby cereal. Many of them contain added sugar, vegetable oils that are highly inflammatory, and “natural flavors,” which isn’t a term regulated by the FDA and can have other hidden ingredients behind it.
Also, good brands can be SO expensive! If you’ve purchased baby food pouches from clean brands, you know it can be really pricey to feed our babies the food we want!
Instead of finding something that met my standards, I decided to try my hand at making them homemade! And guess what? It worked! I’ve created healthy snacks in baby puffs form that are parent and baby approved! Real, whole food ingredients, budget-friendly, and super easy!
If you are interested in other baby food ideas, more healthy baby snacks, and baby-led weaning, read my blog post all about how to start solids!
How to Make Healthy Baby Snacks
I started experimenting in the kitchen to make baby puffs free of processed ingredients and preservatives, and I’m really excited about how this recipe turned out! They are really versatile with the ingredients you can use, and they are gluten-free, dairy-free, and can easily be made egg free.
Plus, my little girl loves them, and they melt in your mouth, so babies without teeth can easily gum and enjoy them as well. I feel so much better about these than any store-bought puffs.
Even better, they’re toddler-friendly and totally customizable! Use ingredients your kids like or those you’re trying to introduce, and enjoy these amazing, healthy baby snacks!
Watch a Short Video of This Recipe
Ingredient Notes
One of the best things about these healthy baby puffs is that you can pretty much use any fruit or veggie you have on hand. Here are the ingredients, including any substitutions you can use:
- Sprouted oat flour: While my baby has eaten a variety of whole grains, I like to serve them in a sprouted or fermented form for easier digestion. Most grains contain anti-nutrients like phytates, which block the absorption of beneficial minerals. Sprouting breaks down these anti-nutrients (while making the grain more digestible) so we can absorb the nutrients better. If you don’t have sprouted oat flour on hand, you can use regular oats flour or rice flour (or even brown rice flour) instead for this recipe.
- Pureed fruits: You can use a variety of fruits you have on hand and add veggies as well. Just blend them together in a blender or a food processor. For the ones you see in the photos, I made them with pureed apple, banana, and kale. Most of the puree should be fruits because they are what give these baby puffs their sweetness. Here are some ideas for what you can add to your puree:
- banana, apple, pears, peach, mango, spinach, kale, beet, sweet potato, chard, avocado, broccoli, strawberries, blueberries, other berries, carrot, peas, and more!
- Coconut oil: Ghee can also work if your baby tolerates dairy.
- Egg yolks: If your babe can’t do eggs, flax eggs will also work! Just mix 2 tbsp of flaxseed meal with 5 tbsp of water.
- Baking powder: I love this aluminum free one.
- Spirulina: This is an OPTIONAL ingredient, but spirulina has so many amazing benefits for the baby and is a complete real-food source of protein. It also promotes healthy development with amazing nutrients like iron, calcium, zinc, magnesium, vitamin A, and B vitamins. I incorporate it into my baby’s diet often. This is my favorite brand, and you can get 10% off with my code: GREATGRANDMA10.
- Bone broth, breast milk, or water (IF NEEDED): The amount of moisture for these healthy baby puffs will vary depending on the puree you use and if you use real eggs or flax eggs. If the mixture seems too dry, you can add any of these ingredients 1 tbsp at a time until the texture is similar to a thick pancake batter.
Step-by-Step Instructions
- Preheat oven to 350 degrees F, then line a baking sheet with parchment paper.
- Mix all the ingredients together to form the texture of a thick pancake batter. Pour the batter into a piping pastry bag. If you don’t have a pastry bag, you can use a ziptop bag with one of the bottom corners snipped off.
- Pipe the batter onto the baking sheet into small circles or any shape you like.
- Bake for 8 minutes, turning the tray once halfway through. Turn down the oven to 250 degrees F. Bake for additional 20-30 minutes until they are lightly golden and dry.
- Cool completely on the countertop before removing it from the baking sheet. They’ll firm up more as they cool.
Do you have a super picky toddler? Check out these hidden veggie recipes for main dishes and dessert options. Easy Homemade Veggie Nuggets, Hidden Veggie Mac & Cheese, and Sweet Potato and Avocado Chocolate Pudding.
Expert Tips
- Allergens: If you’ve already introduced your baby or toddler to common allergens like peanut butter, nut butter, and egg, feel free to use them. If not, opt for a seed butter alternative and/ or a flax egg. Keep in mind that certain fruits like pineapple and strawberries can be allergens. Talk to your pediatrician if you have any concerns.
- Egg Free: For an egg-free option, make flax eggs: Mix 2 tbsp flaxseed meal combined with 5 tbsp of water. Let this sit for a few minutes until thick. After that, add it to the recipe.
Storage Tips
- These healthy baby snacks can be stored at room temperature in an airtight container for up to a week. If you have an old baby puff container, store them in there for easy on-the-go access.
Recipe FAQs
Babies are ready for puffs once they have established solids and show that they are ready like:
– sitting upright
– showing chewing motion when they have food in their mouth.
– putting food in their mouth on their own.
Of course, every baby is different, but they can generally start around 6 months.
Even if your baby doesn’t have teeth, these baby puffs melt in the mouth, so they should be safe. If you are nervous, I would make the puffs on the smaller side (like baby cereal) or cut them up before serving.
I would test these out yourself to ensure they melt in your mouth before giving it to your baby. If you use the ratio stated, the puffs should melt, but it can vary depending on the amount of moisture in the fruits and veggies you use.
Finger foods are great for developing fine motor skills, and it’s really fun to watch your baby figuring out feeding him or herself and learning pincer grasp. As with any food, make sure to supervise your baby during feeding time!
As a nutritionist, developing healthy eating habits really does start early! Offering a variety of foods and flavors with whole, real ingredients is super important. The best, most healthy baby snacks out there are ones that have little to no processed ingredients, preservatives and added sugar.
Stick to fresh fruits and veggies, and check the label on any pouch, bar, or store-bought product to make sure it aligns with your desires for how to feed your baby.
Food can be a really personal and sensitive journey, so I recommend sticking to your gut, discussing with your pediatrician/allergist, and setting boundaries with caregivers. You got this!
More Kid-Friendly Recipes and Ideas
Healthy Homemade Popsicles for Toddlers
AIP & Paleo Blueberry Sour Gummies
How to Start Solids at 6 Months: Our Experience
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Homemade Baby Puffs (Healthy Baby Snacks) Recipe
Video
Ingredients
- 1 cup sprouted oat flour, or regular oat flour or rice flour
- 1 cup puree of fruits, can combine with veggies (such as any combo of bananas, apples, pear, mango, kale, spinach, carrots, sweet potatoes, etc)
- 1 tbsp coconut oil, melted
- 2 egg yolks, or flax eggs*
- 1 tsp baking powder
- OPTIONAL: 1 tsp spirulina, use code GREATGRANDMA10 for 10% off
- IF NEEDED: 1-4 tbsp bone broth, or water or breastmilk
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all ingredients (except bone broth) to a bowl and stir until a batter forms. It should resemble a thick pancake batter in consistency. If it's too thick, add bone broth (or breast milk or water) 1 tbsp at a time until it reaches the right consistency. If too thin, add a bit more flour.
- Pour the batter into a piping bag or a plastic resealable bag with one of the corners snipped off.
- Pipe the batter on the baking sheet into circles or any shape you want, making sure they don't touch each other.
- Bake for 8 minutes, turning the baking sheet halfway through.
- Lower the oven temperature to 250 degrees F, then bake for another 20-30 minutes (depending on the shape and size of the puffs), until the puffs are dry to touch and lightly golden on the sides and the bottom. They can get too crunchy and not "melt" if they are baked too long.
- Remove from the oven, transfer to the countertop, and cool completely in the baking sheet. The puffs will firm up more as they cool.
- Once cooled, you can test the puffs to make sure they soften and melt in the mouth before serving.
- Store in an airtight container at room temperature for up to a week.
Notes
Expert Tips
- Allergens: If you’ve already introduced your baby or toddler to common allergens like peanut butter, nut butter, and egg, feel free to use them. If not, opt for a seed butter alternative and/ or a flax egg. Keep in mind that certain fruits like pineapple and strawberries can be allergens. Talk to your pediatrician if you have any concerns.
- Egg Free: For an egg free option, make flax eggs: Mix 2 tbsp flaxseed meal combined with 5 tbsp of water. Let this sit for a few minutes until thick. Add to the recipe.
Storage Tips
- These healthy baby snacks can be stored at room temperature in an airtight container for up to a week. If you have an old baby puff container, store them in there for easy on-the-go access.
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Would regular flour or GF flour work as a substitute flour?
I haven’t tried, but I think they’ll work!
These did not turn out for me. I used peach & apple purรฉes. They wonโt dissolve. Iโm bummed since my little loved puffs but weโre concerned about the recent studies that came out about rice flour in these foods.
So sorry about that! I would try baking for a shorter time.
How should the inside of the puffs be? I tried to make spinach mango ones and I am not sure if I am doing it correctly. Should the inside still be a little moist?
If it’s a bit too moist, I would bake a little longer. It shouldn’t be too dry since they’ll be too crunchy and won’t melt in the mouth.
Thanks for the recipe. We made these with plant based with apple banana and kale. I did 1/4 cup garbanzo bean flour and 3/4 cup oat flour. The baby and the 4 year old like them. I froze some of the mixture in hopes of making another batch in a few weeks.
How did freezing the mixture go? Did the next batch turn out?
Thank you for this recipe! My 8mo old and toddler loved them!! The toddler is one picky eater too. We used steamed apple, banana, carrot and golden beets. I through in some bone broth from the fridge my husband had made. I just read about the heavy metals in the popular baby puff snack so this is a great healthy alternative.
Amazing! I have to try with bone broth. What a wonderful idea. Thanks so much!
This is a fabulous recipe!!! I will never purchase puffs puffs again! I did avocado/pear. I also added hemp seeds and bone broth powder. They turned out fabulous! My two-year-old wonโt stop eating them. I made them for my seven-month-old. Thank you very much!
Sounds amazing! That’s a great combo.
Mine turned out to be more like a biscuit and not melt in the mouth. I used spinach and kiwi.
So sorry! You can try baking for a shorter time.
I think I did something wrong. I made these small and checked them in 5 min batches. But they never dissolved right. Didn’t matter if they were still soft, or all the way crisp, or anywhere in between. I still had to chew them and they didn’t dissolve. What did I do wrong???
What fruits and veggies did you use? You can try lowering the oven temperature. Maybe it baked too quickly if your oven is hotter than normal.
Made this for 1yo with a cauli/peach/ginger blend, and I had to hide the jar from her she loved them so much! Thank you!
What an amazing combo!!
Do you think cassava flour would work? We absolutely love your allergen free smash cake by the way. Wonderful for me too while im on a super restricted diet with breastfeeding!
Hi there! Yes – that should work. I would add about 3/4 cup first and then keep adding a little bit at a time until it reaches a pancake batter-like consistency.
Hi! Is it possible to sub out for an almond or coconut flour? Iโve tried coconut flour and the consistency is quite off. Itโs very grainy. Just curious if there are any other options for the flour. Thank you!!
Coconut flour is VERY absorbent so it’s not a good substitute. Almond flour might work or even hemp flour.