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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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Loved it. We did โspinach, yellow bell pepperโ and โcarrot, zuccini, spinachโ all turned out so tasty. We used baby oat cereal instead of flour.
Yum! I’m so glad it worked out!
Is there a substitute for the coconut oil? I’m hesitant on using it since our little one is showing signs of various allergies.
Any other oil will work!
These baby puffs are an excellent snack for babies over 6 months of age. They can be added to homemade yogurt, home made applesauce, or they can be offered as-is as a meal or snack.
Hi there! Can these be frozen after baking for later use?
I’ve never tried but I think so! My only concern is that the texture might get a bit chewy after defrosting. I would test it out with a small batch before doing it.
I haven’t tried these yet, but they sound great!
Should the fruits and vegetables be steamed before pureeing?
You don’t have to but you can! If something can’t be easily pureed (like hardy veggies like sweet potatoes), I would lightly steam before adding to the batter.
unrefined or refined coconut oil?
Either one works!
Amazing! My 20 month old went nuts over these. I wanted to try them out because we also have a new baby on the way. I made apple + spinach and then carrot + spinach. I also added cinnamon. Thank you for the recipe!
Ah love hearing that. Thanks so much for leaving a review!
Okay… so…. I made these before reading the reviews about coconut flour… we don’t do grains in our house so I figured I’d just sub out for coconut flour…. didn’t even second guess how absorbent it is and had to add about 2 cups of bone broth to save these. I baked a batch according to the instructions and my 6 month old loves them (I used spinach with a little banana) and my 3 year old is also thrilled with these. Next time I’ll probably use coconut flour again but cut that in half and maybe try to add a couple tablespoons of tapioca flour to help with the “melt in mouth” feel. Overall these are great even though I messed up! Pretty forgiving recipe.
I’m so glad it worked out with all the adjustments! Love hearing that the little ones enjoyed them <3
I tried making these a few times with different fruits. First one I made I did apple/blueberry/ peach. But I didnโt think it was safe enough for baby to eat. He had two teeth so far. So I made it again using bananas and avocado and that one came out great. So I think the banana is a must because it helps give that mushy melt in mouth texture. To go a step further I did only 1/4 oat flour with 3/4 cup blanched almond flour and I whipped up egg whites with cream of tarter then combined the two mixtures by folding it in and that turned out even better! Thank you for the recipe!
Baby’s can still “eat” food without teeth. Some babies do not have teeth before they are 1 year old saliva and gumming foods is fine for chicken, cooked veggies, and most fruits. If you feed babies in a high chair and eat with them it is quite possible to watch them to make sure they do not choke. Handling a chicken leg, and gumming it gives them more control than every piece being bite size. Holding onto a piece of ripe mango etc.. is another way to feed them. Making French toast sticks and letting them dip it in applesauce, or broccoli spears for that matter is also fine.
Came out great! Can I freeze these?
I’ve never tried! Maybe you can test it out with 2-3 puffs and see if they work. ๐