Homemade Baby Puffs
Baby puffs are incredibly easy to make at home! With just a few healthy (and customizable!) ingredients you can make these tempting little snacks that even your big kids will want to gobble up!
Homemade Baby Puffs
Calories: 158kcal
Ingredients
Spinach & Apple Puffs
- 1/2 cup rice cereal, single grain
- 2 large egg yolks
- 1/2 cup applesauce
- 1 cup spinach
- 2 tablespoon milk
- 1 tablespoon butter, unsalted
- 1 teaspoon baking powder
Sweet Potato Puffs
- 1/2 cup rice cereal, single grain
- 2 large egg yolks
- 1/2 cup sweet potato, cooked and pureed
- 1/4 cup applesauce
- 1 tablespoon butter, unsalted
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 F, and line a light-colored cookie sheet with a silicone mat or parchment paper.
- Place all ingredients in a blender or food processor.
- Blend until smooth.
- Pour batter into a plastic zip-top bag, and snip a tiny tip from the bottom corner.
- Pipe the batter onto the lined cookie sheet in small dots. You can space them close together.
- Bake at 350 F for 10 minutes, then lower the heat to 250 and bake 20 minutes more.
- Agitate the parchment paper to loosen the puffs, and pour into a glass storage container. Cool completely before covering.
- Repeat steps 6-8 until you’ve used up all the batter. We made 3 cookie sheets full.
Nutrition
Calories: 158kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 37mg | Fiber: 4g | Sugar: 4g
www.superhealthykids.com
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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21 Comments
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The liquid measurements must be off. It was too wet after I blended everything. Had to add more oats to get it thicker, but then it cooked into a soft cookie instead of a puff. Maybe use only 1/4 cup milk. Flavor is good though.
Hi Sarah, thanks for your feedback! I’m sorry they didn’t turn out for you. We’ll take a look at the recipe.
My 13 month old LOVES these! I didn’t have pears, so I used strawberries instead. Otherwise, I followed your entire recipe. He can’t get enough! Thank you!
I really love the idea and overall the consistency and process were pretty good (that hole in the bag does have to be teeny tiny! the batter is pretty runny)…but is there a way to get the results without having to change the baking temp?? Busy mom life: I don’t have a lot of time to be messing with oven temps back and forth, would love to be able to pop the sheet in and out and go on to the next set without waiting for adjustments in temp
This recipe did not work for me. The batter was watery and my puffs just keep flattening and look inedible and burnt.
These turned out okay. Good flavor, babe liked them. My first batch turned out more cakey.
Used frozen spinach ~1/2 cup.
Had to refrigerate the batter prior to the second batch and that made it a lot easier to pipe out in even little dots.
I also only used a 1/4 C milk, as that consistency seemed good.
Just curious to see if these “melt” with saliva like the store bought ones do
Hi Sidney, they don’t really melt, they need a little bit of chewing (but they’re very soft.)
I made these and they taste great! My 11-month-old loves them. They turned out a little chewy, so next time I’ll probably cook them a little longer.
Exactly what the others are commenting, batter is too wattery, it turns more into a chewey cookie than a puff. Totally nothing as in the picture 🙁
Thanks for sharing- we’ll look into it. Sorry it didn’t work for you!
I guess the recipe hasn’t been fixed ? I just read the comments … After I made them lol … batter is to runny and they come out like cake bites lol. My 15 month old loves them but they are definitely not what I was trying to make. Any one else find an actual puffs or melts recipe ???
Thanks for sharing- we’ll look at the recipe and see if it needs an adjustment!
So the spinach version has some issues as others have mentioned but I gave the sweet potato recipe a try and it’s so much better! The batter is the perfect consistency! And they taste delicious. Even I like them! Instead of doing two egg yolks I just did 1 full egg. My picky 1 year old can’t get enough! They are not like cereal puffs though. They are more cakey in consistency. So if that’s what you are expecting you will be disappointed. But if you want an easy, cheap, healthy, baby friendly, finger food, this is for you!
Glad to hear it- thanks for sharing!! 🙂
The spinach version has some issues as others have mentioned but the sweet potato version is awesome! The batter is perfect and my picky 1 year old loved them! I used 1 whole egg instead of two egg yolks and they worked out great. They aren’t like the cereal puffs, they are a bit more cakey. But they make a wonderful, healthy, baby friendly, cheap, easy snack for little eaters.
Can’t wait to pop these in the oven! How long do they store for, and do they need to be refrigerated?
They don’t need to be refrigerated. They should stay good for at least a week.
Can you sub the rice cereal for flour?
The rice flour is what allows these to dissolve quickly and easily in babies’ mouths- regular flour won’t work quite the same here. 🙂
These were easy to make and my baby loves them. (He rarely eats the store bought ones.) My only issue was that after the written bake time, my puffs were still fairly soft and moist. I lengthened the bake time at 350 to 15 minutes, then another 15 at 250°. When they weren’t fully dry, I loosened then from the baking sheet and let them sit in the turned off oven until they dried fully. Now they’re perfect.