If you’ve ever grabbed those tiny baby puffs at the grocery store, you know how convenient they are. Adalyn loves them, but I’ve always hated the plastic packaging and the price tag, even though there are cleaner, organic store bought options. That’s why I started making my own Banana Pumpkin Baby Puffs at home. Not only are they fresher, but you get a bigger bang for your buck, and they’re completely free of plastic packaging. Honestly, I find myself snacking on them too. I actually munched on these with Addie on our walk last week because I got so hungry hahah.
These puffs are soft, lightly sweet, and packed with nutrition from pumpkin, banana, and oats. They are gluten-free, dairy-free, and nut-free, making them a safe and healthy snack for most little ones. You can also swap the pumpkin for applesauce or extra banana if you want a different flavor.
You can also swap the pumpkin for applesauce or extra banana if you want a different flavor. I thought this flavor was so fun for Fall though!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These
- Refined sugar free
- Easy to make
- Made with real, wholesome ingredients
- Soft for those little gums
- Great for meal prep and freezer-friendly
Health Benefits of Key Ingredients
- Pumpkin is rich in vitamins A and C and provides fiber to support digestion.
- Bananas add natural sweetness, potassium, and quick energy for active kids (and adults sneaking a snack).
- Oats are a whole-grain source of fiber and keep little tummies satisfied longer.
Ingredients
- 1/4 cup pumpkin puree (organic)
- 1/2 banana (ripe, organic)
- 1 large egg (organic)
- 1/2 cup rolled oats (organic, old-fashioned)
- 1/2 tsp baking powder
- 1/4 tsp pumpkin pie spice
- A pinch of salt (1/8 tsp)
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Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set it aside.
- In a small blender or food processor, combine all the ingredients. Blend on high until smooth and thick. Scrape down the sides to ensure everything is fully incorporated.
- Transfer the batter into a piping bag fitted with a small round tip or use a Ziploc bag with one corner snipped off. This helps make uniform, bite-sized puffs.
- Pipe small dollops of batter onto the prepared baking sheet, spacing them slightly apart. This batch makes about 150 puffs.
- Bake for 15 minutes, or until the puffs are set and lightly golden.
- Remove from the oven and let them cool on the baking sheet for 10 minutes to firm up.
- Serve and enjoy! These puffs are perfect for snacking, lunchboxes, or sharing with your little ones.
Why Homemade is Better Than Store-Bought
Even organic store-bought puffs can’t compete with homemade. They come in plastic, are more expensive, and aren’t as fresh. Homemade puffs let you control the ingredients, skip unnecessary additives, and enjoy a warm, fresh snack anytime.
Storage Instructions
- Freezer: Freeze for up to 2 months. Allow to thaw for a few minutes before enjoying.
- Refrigerator: Store in an airtight container for up to 7 days.
Frequently Asked Questions
Can I freeze these puffs?
Yes! Store cooled puffs in an airtight container or freezer bag for up to 3 months. Reheat briefly in the oven or microwave.
Can I make them without eggs?
You can try using a flax egg (1 tbsp flaxseed + 3 tbsp water) but the texture may be slightly different.
How long do they last?
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
These puffs are soft, lightly sweet, and packed with nutrition from pumpkin, banana, and oats. They are gluten-free, dairy-free, and nut-free, making them a safe and healthy snack for most little ones. You can also swap the pumpkin for applesauce or extra banana if you want a different flavor.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set it aside.
-
In a small blender or food processor, combine all the ingredients. Blend on high until smooth and thick. Scrape down the sides to ensure everything is fully incorporated.
-
Transfer the batter into a piping bag fitted with a small round tip or use a Ziploc bag with one corner snipped off. This helps make uniform, bite-sized puffs.
-
Pipe small dollops of batter onto the prepared baking sheet, spacing them slightly apart. This batch makes about 150 puffs.
-
Bake for 15 minutes, or until the puffs are set and lightly golden.
-
Remove from the oven and let them cool on the baking sheet for 10 minutes to firm up.
-
Serve and enjoy! These puffs are perfect for snacking, lunchboxes, or sharing with your little ones.
Nutrition Facts
Nutrition Facts
Servings 150
Serving Size 5 puffs
- Amount Per Serving
- Calories 11kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 7.2mg3%
- Sodium 12mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.3g2%
- Sugars 0.3g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
