Author: jooyoung Yang

🥞 Mini Oat Pancakes with Fruit Yogurt Dip | 미니 오트 팬케이크 & 과일 요거트 딥

Mini Oat Pancakes with Fruit Yogurt Dip

These mini oat pancakes paired with a fruit yogurt dip make the perfect baby breakfast or snack.
Soft, naturally sweet, and high in fiber — everything your little one needs to start the day right.
바나나와 귀리로 만든 부드러운 팬케이크에
과일 요거트 딥을 곁들이면 완벽한 아침 간식 세트가 돼요.
자연 단맛과 식이섬유로 아기가 든든하게 시작할 수 있어요.

🥣 Pancake Ingredients / 팬케이크 재료

  • 1 ripe banana / 잘 익은 바나나 1개
  • 1 egg / 달걀 1개
  • 3 tbsp oats / 귀리 3큰술
  • 1 tbsp milk or soy milk (optional) / 우유 또는 두유 1큰술 (선택)

🥣 Fruit Yogurt Dip Ingredients / 과일 요거트 딥 재료

  • 3 tbsp plain yogurt / 플레인 요거트 3큰술
  • 2 tbsp mashed banana or strawberry / 으깬 바나나 또는 딸기 2큰술
  • 1 tsp chia seeds (optional) / 치아씨드 1작은술 (선택)

🍳Instructions / 만드는 방법

1️⃣ Make the Pancakes

  1. Mash banana in a bowl. / 바나나를 부드럽게 으깨요.
  2. Add egg and oats, mix well. / 달걀과 귀리를 넣고 섞어요.
  3. Spoon small circles onto a warm pan and cook until golden on both sides. / 약불에서 한입 크기로 부쳐 양면이 노릇해질 때까지 익혀요.

2️⃣ Make the Yogurt Dip

  1. Mix plain yogurt with mashed fruit in a small bowl. / 요거트에 으깬 과일을 넣고 잘 섞어요.
  2. Add chia seeds if you like a thicker texture. / 더 걸쭉하게 하고 싶으면 치아씨드를 넣어요.
  3. Keep chilled until serving. / 냉장고에 넣어 두었다가 곁들여요.

**치아씨드 효능**

  • Rich in Omega-3 Fatty Acids
    Chia seeds are a great plant-based source of omega-3s, which support brain development and reduce inflammation.
    치아씨드는 식물성 오메가-3 지방산이 풍부해 두뇌 발달을 돕고 염증 완화에 효과적이에요.
  • High in Dietary Fiber
    They help with digestion, prevent constipation, and provide long-lasting fullness.
    장 건강을 돕고 변비를 예방하며 포만감을 오래 유지시켜줍니다.
  • Contains Protein and Essential Amino Acids
    A plant-based protein source that helps with muscle growth and recovery.
    식물성 단백질과 필수 아미노산이 함유되어 근육 성장과 회복에 도움을 줍니다.
  • Packed with Minerals
    Rich in calcium, magnesium, and iron — all important for bone and metabolic health.
    칼슘, 마그네슘, 철분이 풍부해 뼈 건강과 에너지 대사에 도움을 줍니다.
  • Helps Regulate Blood Sugar
    Fiber slows sugar absorption, preventing blood sugar spikes.
    식이섬유가 탄수화물 흡수를 늦춰 혈당 상승을 완화시켜요.
  • Antioxidant Properties
    Protects cells from damage and slows down aging.
    세포 손상을 줄이고 노화를 늦추는 항산화 효과가 있습니다.

👶 How to Use Chia Seeds for Babies

아기 이유식용 치아씨드 사용법

✅ Safe Age / 사용 시기
Start around 8–10 months, once your baby is used to solid food.
생후 약 8~10개월 이후, 이유식에 익숙해진 시점부터 소량으로 시작하세요.

✅ Recommended Amount / 권장량
Start with ¼ teaspoon (about 1g) per serving.
처음엔 한 번에 1/4작은술 이하로 소량만 주세요.

✅ How to Use / 사용하는 방법

Soak chia seeds in water or milk for 10–15 minutes before adding to food.
→ 물이나 우유에 10~15분 불린 뒤 이유식이나 요거트에 섞어 주세요.

Never give dry seeds directly, as they expand in the stomach.
→ 마른 상태로 바로 주면 장에서 팽창할 수 있으니 반드시 불려 사용하세요.

🧊 Storage / 보관법

Serve pancakes warm with chilled fruit yogurt dip.
→ 따뜻한 팬케이크에 시원한 과일 딥을 곁들이면 좋아요.

Refrigerate both for up to 2 days.
→ 팬케이크와 딥 모두 냉장 2일 보관 가능해요.

You can freeze the pancakes for longer storage.
→ 팬케이크는 냉동 보관 후 자연해동해도 괜찮아요.

✨ Mom’s Tips / 엄마의 꿀팁

Use very ripe bananas for natural sweetness.
→ 잘 익은 바나나일수록 단맛이 진해요.

For color and flavor, use strawberries or blueberries in the dip.
→ 딥에는 딸기나 블루베리를 넣으면 색감도 맛도 좋아요.

Serve on a small plate with baby cutlery for a fun breakfast.
→ 아기용 접시에 담으면 더 즐거운 식사 시간이 돼요.

These mini oat pancakes with yogurt dip are simple, quick, and perfect for busy mornings. They’re soft enough for little hands and gentle on tiny tummies — and honestly, even moms end up eating a few.

🥕 Carrot Banana Cookies (No Sugar, Baby-Friendly) | 무설탕 당근 바나나 쿠키

Carrot Banana Cookies

These carrot banana cookies are soft, naturally sweet, and packed with nutrients — perfect for babies learning to self-feed.
바나나와 당근의 자연 단맛으로 만든 부드러운 아기 쿠키예요.
씹기 쉬운 질감이라 손으로 집어먹기 시작한 아기에게 딱 맞아요.

They’re made with simple ingredients you probably already have at home — banana, carrot, and oats.
All naturally sweet, no sugar or syrup needed.
집에 있는 재료로 간단하게 만들 수 있고, 설탕이나 시럽 없이도 충분히 맛있어요.

These cookies are also great for BLW (Baby-Led Weaning) or as a healthy snack the whole family can enjoy.
아기주도이유식(BLW) 간식으로도 좋고, 엄마 아빠도 함께 먹을 수 있는 건강한 쿠키예요.

🥣 Ingredients / 재료

  • 1 ripe banana / 잘 익은 바나나 1개
  • 1/2 small carrot, finely grated / 작은 당근 1/2개 (잘게 간 것)
  • 1/2 cup oats / 귀리 1/2컵
  • 1 tbsp coconut oil (optional) / 코코넛오일 1큰술 (선택)
  • pinch of cinnamon (optional) / 계피 약간 (선택)

🍳 Instructions / 만드는 방법

  1. Preheat oven to 180°C (350°F).
    오븐을 180도로 예열해요.
  2. Mash banana in a bowl until smooth.
    바나나를 부드럽게 으깨요.
  3. Add grated carrot and oats, mix until evenly combined.
    당근과 귀리를 넣고 고루 섞어요.
  4. Add coconut oil or cinnamon if desired.
    코코넛오일이나 계피를 넣어 풍미를 더해요.
  5. Scoop small portions of dough onto parchment paper.
    반죽을 한입 크기로 떠서 유산지 위에 올려요.
  6. Flatten slightly with a spoon and bake for 15–18 minutes until golden.
    숟가락으로 살짝 눌러 납작하게 한 뒤 15~18분 구워요.
  7. Cool completely before serving.
    완전히 식혀서 아기에게 주세요.

🧊 Storage / 보관

  • Room temperature: 1 day
  • Refrigerate: up to 3 days
  • Freeze: up to 2 weeks
    실온 1일, 냉장 3일, 냉동 2주까지 보관 가능해요.
    먹이기 전엔 자연 해동 후 전자레인지에 5초 정도 데워주세요.

✨ Mom’s Tips

Use a very ripe banana for more natural sweetness.
→ 잘 익은 바나나일수록 달고 향이 좋아요.

Finely grate the carrot to keep the texture soft.
→ 당근은 잘게 갈아 넣어야 쿠키가 부드러워요.

If the dough feels too wet, add a spoon of oats.
→ 반죽이 묽으면 귀리를 조금 더 넣어 조절하세요.

Bake on the middle rack for even color and softness.
→ 오븐 중간단에서 구우면 골고루 익어요.

🍪 Nutritional Highlights / 영양 포인트

Carrots are rich in beta-carotene, and bananas provide potassium and natural sweetness — no sugar needed.
당근에는 베타카로틴이 풍부하고, 바나나는 칼륨과 자연 단맛을 더해줘요.
귀리의 식이섬유가 포만감을 주어 아기의 소화를 도와줍니다.

These cookies are soft enough for babies around 10–12 months, and adults can enjoy them too.
10~12개월 전후 아기에게 적당히 부드럽고, 어른이 먹어도 맛있어요.

💛 Variations & Add-ons

Add apple purée for extra moisture and flavor.
→ 사과퓨레를 넣으면 더 촉촉하고 단맛이 풍부해요.

Sprinkle a little cinnamon for aroma.
→ 계피를 넣으면 은은한 향이 나요.

Use pumpkin instead of carrot for fall flavor.
→ 당근 대신 단호박을 넣으면 가을 간식 느낌으로 좋아요.

🎒 Portable Snack Tips

  1. Keep at room temperature for same-day use only.
    These cookies don’t contain preservatives, so it’s best to finish them within the day.
  2. Use an airtight container only after the cookies have completely cooled.
    If you close the lid while they’re still warm, condensation will make them soggy.
  3. Bring an ice pack on hot days.
    Warm weather can soften the cookies, so a small cooler bag works great.
  4. Always check before feeding.
    A slight dryness after a few hours is fine, but if they smell off or feel sticky, it’s time to toss them.


These cookies are perfect for short outings or picnics,
but it’s best to eat them within the same day.
For longer trips, freeze them first and let them thaw naturally when ready to eat.

🧺 Snack Time Success!

Honestly, these carrot banana cookies turned out better than I expected.
They’re soft, easy to hold, and perfect for taking outside.
I packed a few in a small container with some milk, and my baby loved them during our little picnic.

🥚 Egg & Sweet Potato Muffins (No Sugar, Perfect for BLW) | 무설탕 계란고구마머핀

Egg & Sweet Potato Muffins

These egg & sweet potato muffins have a soft texture and mild flavor, making them suitable for babies around 1 year old and ideal for baby-led weaning (BLW).
They’re naturally sweet from the sweet potato, soft to chew, and packed with protein and vitamins—no added sugar needed.

계란 고구마 머핀은 부드럽고 순한 맛으로, 만 1세 전후 아기에게 적합하며 아기주도이유식(BLW)에 잘 어울립니다.
고구마의 자연 단맛으로 충분히 달고, 부드러워서 잘 씹히며 단백질과 비타민이 풍부해요.

🥣 Ingredients / 재료

  • 2 eggs / 달걀 2개
  • 100g steamed sweet potato (about 1 small piece) / 찐 고구마 100g (작은 것 1개 정도)
  • 2–3 tbsp milk or soy milk / 우유 또는 두유 2~3큰술
  • A small amount of oil (for greasing) / 식용유 약간 (틀 코팅용)
  • Optional: finely chopped spinach or broccoli / 선택: 다진 시금치나 브로콜리 약간

🍳 Instructions / 조리법

  1. Mash the sweet potato.
    Mash it while still warm.
    따뜻할 때 포크로 으깨주세요.
  2. Mix all ingredients.
    Whisk eggs, mashed sweet potato, and milk together. Add veggies if using.
    달걀, 고구마, 우유를 섞고 채소를 넣을 경우 함께 섞어요.
  3. Fill muffin cups.
    Lightly oil the cups and fill them 2/3 full.
    머핀틀에 기름을 살짝 바르고 반죽을 2/3 정도 채워요.
  4. Bake or air fry.

Oven: 180°C (350°F) for 20–25 min

Air fryer: 160°C (320°F) for 15–18 min
Use a toothpick to check if cooked.
젓가락으로 찔러 확인하세요.

  1. Cool completely.
    Cooling makes the texture softer and easier to hold.
    완전히 식히면 더 부드러워지고 아기가 손으로 잡기 좋아요.

🧊 Storage / 보관

  • Refrigerate up to 2 days / 냉장 2일
  • Freeze up to 2 weeks / 냉동 2주
  • Reheat in microwave for 10–15 seconds. / 전자레인지에 10~15초 데워주세요.

💡 Mom’s Tips / 엄마의 팁

The Key to these muffins is their simple ingredients – it’s all about keeping them soft and moist!

  1. Mash the sweet potato while warm.
    Warm sweet potato mashes smoothly — cold ones get lumpy.
    고구마는 따뜻할 때 으깨야 덩어리 안 생겨요.
  2. Adjust milk amount based on batter texture.
    Too thin = flat muffins , too thick = dry texture.
    반죽이 너무 묽으면 퍼지고, 너무 되면 퍽퍽해요.
  3. Bake at a lower temperature (150–160°C) in an air fryer.
    Silicone molds heat slowly; low temp helps even baking.
    에어프라이어는 낮은 온도로 천천히 구워야 골고루 익어요.
  4. Lightly oil the molds.
    Even silicone releases better with a thin oil coat.
    틀에 식용유를 살짝 바르면 더 잘 떨어져요.
  5. Cool completely before sealing.
    Trapped steam makes muffins soggy.
    완전히 식힌 뒤 밀폐해야 눅눅하지 않아요.

💛Why it’s good for babies

You can replace sweet potato with pumpkin or apple puree.
고구마 대신 단호박이나 사과퓨레로 바꿔도 좋아요.

Great for BLW and self-feeding practice.
손으로 먹는 연습용으로 아주 좋아요.

Rich in protein, beta-carotene, and calcium.
단백질, 베타카로틴, 칼슘이 풍부해요.

I’ve been baking muffins a lot lately, and I found a really good muffin pan that

I’d love to recommend! (Not an ad)

[ Trudeau Structure Silicone Mini Muffin Pan (24-Cup)]

  • Perfect balance for both baby and family use.
    아기용과 가족용 모두에 딱 맞는 머핀틀이에요.

>> Why It’s a Great Choice

  1. Food-grade silicone (BPA-free, FDA approved)
    Safe and toxin-free for babies.
    → 100% 식품용 실리콘, BPA Free, FDA 승인으로 안전해요.
  2. Reinforced steel frame
    Keeps its shape even when filled — no wobbling.
    → 강화 스틸 프레임으로 흐물거리지 않고 안정적이에요.
  3. Easy release & non-stick surface
    Muffins pop out smoothly with just a touch of butter.
    → 살짝 버터만 발라도 쉽게 떨어져요.
  4. Heat-resistant up to 428 °F (220 °C)
    Works in both oven and air fryer.
    → 오븐과 에어프라이어 모두 사용 가능해요.
  5. Dishwasher safe
    Easy to clean, saves time.
    → 식기세척기로 간편하게 세척돼요.

** Mini cup size makes it ideal for baby snacks,
and 24 cups let you bake enough for the whole family at once.
→ 미니컵이라 아기 간식용으로 좋고, 24개 한 번에 구워 가족용으로도 충분해요.

It was a warm and cozy egg & sweet potato muffin that tastes even better with a glass of milk. Babies will absolutely love it!

Every mom wants the food she makes for her little one to be both healthy and delicious.

I hope this recipe brings a happy time not only for your baby, but also for you — because when mom feels good, baby feels happy too. 💛

🍲 Baby-Friendly Chicken Porridge That Moms Love Too| 닭가슴살 채소죽

Chicken & Veggie Porridge

This chicken and vegetable porridge is soft, warm, and full of gentle flavors.
Made with chicken breast and fresh vegetables, it’s nutritious yet light — perfect for both kids and moms.
A cozy meal to start or end your day.

부드럽고 따뜻한 닭가슴살 채소죽이에요.
신선한 채소와 닭가슴살로 만들어 속이 편하고 든든하게 즐길 수 있어요.
아이 이유식으로도, 엄마의 건강식으로도 좋은 한 그릇이에요.

*Best Rice for Porridge in the U.S. | 미국에서 죽 만들 때 좋은 쌀

🍚 1. Calrose Rice (칼로스 라이스)

Soft and slightly sticky short-grain rice grown in California.
Perfect for porridge — cooks evenly and turns creamy.
캘리포니아에서 재배되는 짧은 알의 쌀로, 부드럽고 약간 찰기가 있어요.
죽을 끓이면 고르게 퍼지고 크리미한 식감이 납니다.
✅ Recommended brands: Nishiki, Botan, Kokuho Rose

🍙 2. Sushi Rice / Japanese Short-Grain Rice (스시용 쌀 / 일본 단립종 쌀)

Very similar to Korean rice in texture and stickiness.
Makes soft, cohesive porridge with a pleasant chew.
한국 쌀과 비슷한 식감과 찰기를 가지고 있어요.
부드럽고 고소한 죽을 만들기에 아주 좋아요.
✅ Recommended brands: Tamaki Gold, Tamanishiki

🌾 3. Glutinous Rice (Sweet Rice / Mochi Rice) (찹쌀)

High in starch and creates a thick, glossy porridge.
Use 20% or less to make the texture richer.
전분 함량이 높아 윤기 있고 진한 농도의 죽을 만들 수 있어요.
전체의 20% 이하만 섞으면 부드럽고 걸쭉한 질감이 납니다.
✅ Recommended: Koda Farms Mochiko Sweet Rice

💡 Best Mix | 추천 비율

Calrose 4 : Sweet Rice 1 → soft, thick porridge like Korean-style juk
Sushi Rice 100% → smooth, gentle texture for baby or recovery meals

한국식 부드럽고 진한 죽을 원하면
칼로스 쌀 4 : 찹쌀 1
혹은 스시 라이스 100% 단독 사용이 가장 좋습니다.

🥣 Ingredients | 재료

100g chicken breast (shredded) | 닭가슴살 100g (잘게 찢은 것)

1 bowl cooked rice | 밥 1공기

1/4 carrot, finely chopped | 당근 1/4개 (잘게 다진 것)

1/4 zucchini, finely chopped | 애호박 1/4개 (잘게 다진 것)

1/4 onion, finely chopped | 양파 1/4개 (잘게 다진 것)

2 cups water | 물 2컵

1 tsp olive oil | 올리브유 1작은술

pinch of salt (optional for adults) | 소금 약간 (아기용은 생략)

*You can adjust the size of the vegetable pieces depending on your baby’s age.

🍳 Instructions | 조리법

  1. Heat olive oil in a pot and sauté onion, carrot, and zucchini until soft.
    냄비에 올리브유를 두르고 양파, 당근, 애호박을 부드럽게 볶아요.
  2. Add shredded chicken and stir well.
    닭가슴살을 넣고 함께 섞어요.
  3. Add rice and water, then simmer over medium heat.
    밥과 물을 넣고 중불에서 끓이기 시작해요.
  4. Stir occasionally until porridge thickens.
    죽이 걸쭉해질 때까지 가끔 저어 주세요.
  5. Season lightly if desired.
    간은 기호에 따라 소금으로 살짝 맞춰요.

✨ Key Points | 포인트

  1. Light yet filling – a gentle meal perfect for recovery or toddler food.
    속 편하면서도 든든한 영양식이에요.
  2. Soft texture – perfect for kids or anyone needing an easy-to-digest meal.
    소화가 잘되는 부드러운 식감이에요.
  3. No additives – only simple, natural ingredients.
    조미료 없이 재료 본연의 맛으로 완성했어요.
  4. Customizable – add other vegetables or grains if you like.
    기호에 따라 다양한 채소로 응용할 수 있어요.

🧊 Storage | 보관법

Room temp: serve immediately | 실온에서는 바로 드세요.

Refrigerator: up to 2 days | 냉장 보관 시 2일

Freezer: up to 1 week | 냉동 보관 시 1주일
Reheat for 30–60 seconds before serving.
먹기 전 전자레인지에 30~60초 데워 주세요.

In Korea, people often enjoy a bowl of porridge whenever they’re feeling under the weather, no matter their age.

When I was sick and had no appetite, my mom would always make me a warm bowl of chicken porridge.
Those comforting moments — and the taste of her gentle cooking — remain stronger in my memory than being sick itself.

There are many kinds of porridge beyond chicken, like beef or vegetable porridge. I’ll be sharing more of them soon, so stay tuned!

To all the moms out there — don’t forget to take care of yourselves too.
As the weather gets colder, let’s keep our hearts and homes warm with healthy, nourishing recipes for both moms and kids.
Wishing you a cozy, happy day! 💛

🎃 Sugar-Free Pumpkin Risotto Even Adults Love | 어른도 반하는 무설탕 단호박 리조또

Sugar-Free Pumpkin Risotto

After making mini pumpkin muffins, I had a little pumpkin left — so I turned it into this creamy, healthy risotto.
It’s mild, naturally sweet, and perfect for both kids and adults.
Made with milk instead of cream, it feels light yet comforting.

단호박 미니머핀을 만들고 남은 단호박으로 만든 부드러운 단호박 리조또예요.
자연스러운 단맛과 크리미한 식감으로 아기부터 어른까지 함께 즐길 수 있습니다.
크림 대신 우유로 만들어 부담 없이 담백해요.

🥣 Ingredients | 재료

150g steamed pumpkin (찐 단호박 150g)

*In Korea, we often use 단호박 (danhobak), a type of [Kabocha squash] that’s naturally sweet and creamy. If you’re in the U.S., you can replace it with [butternut squash] or any sweet pumpkin variety.

1 bowl cooked rice (밥 1공기)

1 cup milk or soy milk (우유 또는 두유 1컵)

1/4 onion, finely chopped (양파 1/4개, 잘게 다진 것)

1 tbsp olive oil (올리브유 1큰술)

Pinch of salt (소금 약간, 선택)

Parmesan cheese (optional, 파르메산 치즈 약간)

🍳 Instructions | 조리법

  1. Heat olive oil in a pan and sauté chopped onion until translucent.
    올리브유에 양파를 넣고 투명해질 때까지 볶아요.
  2. Add steamed pumpkin and mash gently with a spoon.
    찐 단호박을 넣고 주걱으로 으깨며 섞어요.
  3. Add rice and mix evenly.
    밥을 넣고 고루 섞어요.
  4. Pour in milk and cook over low heat while stirring until thickened.
    우유를 넣고 중약불에서 걸쭉해질 때까지 저어가며 끓입니다.
  5. Adjust seasoning with salt or cheese if desired.
    간을 맞추고 따뜻할 때 바로 담아요.

✨ Tips | 만들 때 팁

  • Pumpkin Moisture Control: If the pumpkin is watery, drain slightly before using to keep texture creamy, not soupy.
    단호박이 너무 묽으면 물기를 살짝 빼 주세요. 질감이 훨씬 크리미해져요.
  • Rice Texture: Slightly firm rice works best; overcooked rice can become mushy.
    너무 퍼진 밥보단 약간 꼬들한 밥이 식감이 좋아요.
  • Richer Flavor: Mix 1 tsp butter or a bit of cheese at the end for a deeper flavor.
    마지막에 버터나 치즈를 살짝 넣으면 풍미가 훨씬 진해집니다.
  • Baby Version: Skip salt and cheese; add a little more milk for a softer texture.
    아기용은 소금·치즈를 빼고 우유를 조금 더 넣어 부드럽게 만들어 주세요.
  • Leftover Idea: Great for using up leftover pumpkin from muffins or soups.
    남은 단호박 활용 메뉴로도 좋아요.

✨ Key Points | 포인트

  • Natural Sweetness – Sweetened only by pumpkin’s natural flavor, no sugar added.
    단호박의 자연 단맛만으로 충분히 달콤해요.
  • Soft & Creamy Texture – Smooth and mild, perfect for both kids and adults.
    부드럽고 크리미한 식감으로 아기와 어른 모두 즐길 수 있어요.
  • Simple Ingredients – Made with just six basic ingredients.
    재료는 단 6가지, 간단하게 만들 수 있어요.
  • Healthy Comfort Food – Light but filling without cream or butter.
    크림이나 버터 없이도 든든하고 건강한 한 끼예요.

🧊 Storage | 보관법

  • Refrigerate up to 2 days | 냉장 2일
  • Freeze up to 1 week | 냉동 1주
  • Reheat for 30 seconds before serving | 전자레인지에 30초 데워 부드럽게 복원

When the weather gets chilly, a warm bowl of comfort food feels just right.
A spoonful of this pumpkin risotto fills the room with a cozy, sweet aroma.
It’s amazing how soft and rich it tastes — all without any added sugar.
A healthy meal that both kids and adults can enjoy together.
Wishing you a happy table, even without sugar 💛

🎃Sugar-Free Pumpkin Mini Muffins | 무설탕 단호박 미니머핀

Sugar-Free Pumpkin Mini Muffins

These pumpkin mini muffins are naturally sweet, soft, and perfect for both babies and more.

Made with oat flour and steamed pumkpin, they’re healthy, simple, and sugar-free.

You can easily bake them in an oven or air fryer.

달콤한 단호박과 귀리 가루로 만든 무설탕 미니머핀이에요.

부드럽고 촉촉해서 아기와 함께 먹기 좋고,

오븐이나 에어프라이어로 간단하게 만들 수 있습니다.

🥣 Ingredients | 재료

  • 100g steamed pumpkin (단호박 100g, 찐 것 기준)
  • 5 tbsp oat flour (귀리 가루 5큰술)
  • 1 egg (달걀 1개)
  • 1 tsp olive oil (올리브유 1작은술)
  • a pinch of baking powder (optional) (베이킹파우더 약간, 선택)

*In Korea, we often use 단호박 (danhobak), a type of [Kabocha squash] that’s naturally sweet and creamy. If you’re in the U.S., you can replace it with [butternut squash] or any sweet pumpkin variety.

🍳 Instructions | 조리법

  1. Mash the steamed pumpkin until smooth.
    단호박을 부드럽게 으깨 주세요.
  2. Add egg, oat flour, and olive oil. Mix well.
    달걀, 귀리 가루, 올리브유를 넣고 고루 섞어요.
  3. Pour the batter into mini muffin cups.
    반죽을 미니 머핀 틀에 나눠 담아요.
  4. Bake at 350°F (175°C) for 15 minutes, or until golden.
    350℉(175℃)에서 약 15분간 노릇하게 구워 주세요.

🧊 Storage | 보관법

  • Room temp: 1 day | 실온 1일
  • Refrigerated: 3 days | 냉장 3일
  • Frozen: up to 2 weeks | 냉동 2주
    Reheat for 5–10 seconds before serving.
    먹기 전 전자레인지로 5~10초 데워 주세요.

✨ Key Points | 포인트

  1. Natural Sweetness – Sweetened only with pumpkin.
  2. Soft & Moist – Egg and oat flour make the texture tender.
  3. No Sugar Added – 100% sugar-free and clean flavor.
  4. Easy to Make – Simple 4-ingredient recipe.

Tips for Making Sugar-Free Pumpkin Mini Muffins

## Pumpkin mini muffins have simple ingredients, so the cooking conditions and the state of the ingredients greatly affect their taste. ##

단호박 미니머핀은 재료가 단순해서 조리 조건·재료 상태가 맛을 크게 좌우함.

  • Control Pumpkin Moisture: If the mashed pumpkin is too wet, the muffins may spread. Pat with a paper towel to remove excess moisture.

너무 묽으면 쿠키처럼 퍼짐, 으깰 때 수분이 많으면 키친타월로 살짝 제거.

  • Adjust Oat Flour: Add 1–2 extra tablespoons of oat flour if the batter feels too thin. It helps the muffins hold their shape.

반죽이 너무 질면 귀리 가루 1~2스푼 추가 →형태 유지 잘됨.

  • For Air Fryer Users: Bake at 320°F (160°C) for about 13–15 minutes to keep them soft and moist.

에어프라이어 사용 시: 160 ℃ 약 13~15 분 구우면 적당히 촉촉함 유지.

  • Enhance Flavor: Add a pinch of cinnamon for a warm, rich aroma.

색감·풍미 강화: 시나몬 한 꼬집 넣으면 향이 훨씬 풍부.

  • Keep Them Soft: After cooling, store in an airtight container in the fridge and reheat for 10 seconds before eating.

부드러움 유지: 식힌 뒤 밀폐용기에 넣고 냉장 보관, 먹기 전 10초 데우면 갓 구운 질감 복원.

  • For Babies: Use fully cooked pumpkin and only the egg yolk for easier digestion.

아기용일 경우: 단호박을 완전히 익혀 으깨고, 노른자만 사용하면 소화에 더 부드러움.

  • Among these, tips #1, #2, and #5 make the biggest difference in texture and taste.

이 중 1·2·5번이 맛과 식감에 가장 영향 큼.

— — —

These muffins are so delicious that moms won’t be able to resist sharing them with their little ones.
They’re naturally sweet, soft, and perfect for family snack time.
Make a batch this Halloween and enjoy baking, tasting, and celebrating together with your kids — a healthy treat everyone will love!

🍌Easy Sugar-Free Banana Cookies Made with Oats |쉽게 만드는 무설탕 바나나 쿠키

Sugar-Free Banana Cookies

Soft and naturally sweet sugar-free banana cookies madw with oats and banana.

They’re easy to make, with no added sugar or complicated ingredients – perfect for babies and moms alike.

Just a few steps and your healthy snack is ready.

바나나의 자연 단맛과 귀리의 고소함으로 만든 쉽게 만드는 무설탕 바나나 쿠키입니다.

복잡한 재료나 설탕 없이도 부드럽고 달콤해서 아기 간식으로 딱 좋아요.

오븐 하나면 누구나 간단히 만들 수 있어 엄마 간식으로도 좋습니다.

🥣Ingredients | 재료

  • 1 ripe banana | 바나나 1개 (잘 익은 것)
  • 4 tbsp oat flour | 귀리 가루 4큰술
  • 1 egg yolk | 달걀 노른자 1개
  • 1 tsp olive oil (optional) | 올리브유 1작은술 (선택)

🍳Instructions | 조리법

  1. Preheat oven to 350˚ F. | 오븐을 350˚F로 예열합니다.
  2. Mash banana and mix all ingredients. | 바나나를 으깨고 재료를 섞습니다.
  3. Shape small cookies and place on a tray. | 한입 크기로 모양을 잡아 팬에 올립니다.
  4. Bake for 12-15 minutes until golden. | 12~15분간 노릇하게 굽습니다.

At the same oven temperature (about 175-180˚ C / 350˚ F), the difference between baking for 12minutes and 15minutes is as follows:

Baking TimeOuter TextureInner TextureColor & Flavor Storage
12minutesSoft and slightly moist Tender and chewy center Light golden color, stronger banana flavorBest eaten the same day
15minutesLightly crisp outsideSoft but drier insadeDeeper golden brown, more roasted aromaKeeps shape better when refrigerated or frozen

🧊Storage | 보관법

  • Room temperature : 1day | 실온 1일
  • Refrigerated : 3day | 냉장 3일
  • Frozen : up to 2 weeks | 냉동 2주 가능
  • Reheat 5-10 sec before serving | 먹기 전 전자레인지로 5~10초 데움

✨ Key Points of Sugar-Free Banana Cookies

  1. Natural Sweetness – Sweetened only with banana, no added sugar.
  2. Soft Texture – Oat flour and egg yolk keep the cookies moist and tender.
  3. Simple Ingredients – Just four basic items anyone can make with.
  4. No Additives – Free from refined sugar and butter, clean flavor.
  5. For Both baby & Mom – Gentle taste suitable for all ages.

These sugar-free banana cookies are naturally sweet and moist thanks to ripe bananas, with no need for added sugar or sweeteners.

Oat flour adds a light nutty flavor and extra fiber, keeping the cookies filling and gentle on digestion.

The egg yolk binds the dough and gives a soft, chewy texture even without butter, while olive oil adds healthy fats and a mild aroma that complements the banana.

For adults, you can mix in a little cinnamon or crushed walnuts for extra flavor. The cookies are easy for babies to hold and not too crumbly, making them great for baby snacks. They keep well for a day at temperature, three days in the fridge, or up to two weeks frozen. Reheat briefly before serving for a soft and freshly baked texture.

이 쿠키는 바나나의 자연 단맛으로 만들어 설탕이 전혀 들어가지 않아요.

귀리가루로 포만감과 영양을 더했고, 달걀 노른자와 올리브유로 부드럽고 촉촉한 식감을 냈습니다. 시나몬이나 견과류를 넣으면 성인 간식으로도 좋아요.

상온 1일, 냉장 3일, 냉동 2주까지 보관 가능합니다.

— — —

Sometimes I’m surprised by how sweet store-bought kids’ snacks are – even for edults.

That’s why I don’t usually buy them, but when I’m at home with my little one, we often crave something small after a meal.

So I decided to make a simple snack we can enjoy together.

It turned out just as tasty as store-bought ones, so I hope you give it a try at home.