Tag: BLW

🥕 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. 💛