Kid Approved & Diabetic Friendly

No-Bake Muffins

It was exactly 3 years ago that my husband and I acknowledged that our eating habits needed to change and we made the decision to make eating healthier a top priority for our family. Sure, we for sure still have our days, but since making that commitment, it has remained a top priority for our family.


One of the greatest things that has come from that decision and from the decision to start this blog is my children’s awareness, curiosity, and love for food. While eating healthy isn’t a new concept for them, I have noticed a heightened interest from both of them, regarding food, since starting this blog. You know you’re doing something right when your kids talk about food, inquiring which foods will make them “big and strong” and “give them energy” without you at all initiating the conversation.


Just like the other day, when my youngest son was watching cartoons and started exclaiming, “Go back, mom!” On Disney channel, during commercials, they will sometimes have little clips where they are demonstrating how to make a healthy snack. On this particular day they were making these Doc McStuffins No-Bake Muffins. My little guy said, “We need to try those!” I looked online to find the exact recipe and, after examining the ingredient list, agreed that we definitely did need to try these!


My little guy and I absolutely loved them! C wasn’t completely sold on them, which was strange because he loves all of the ingredients that comprised them. I think the fact that they were cold threw him off.

These would be great for breakfast, packed in a lunch, or made as an after school snack. If your child does not like walnuts you can substitute raisins. Just note, of course, that this will increase your carb total.

A quick, easy & delicious recipe!

No-Bake Muffins

Yield: 6 muffins

Serving Size: 1 muffin


  • 1/3 cup shredded unsweetened coconut
  • 1 1/3 cup instant oatmeal
  • 1 banana
  • 1/4 cup sugar free strawberry preserves (I use Smucker's that has been sweetened with Truvia)
  • 1/3 cup walnuts
  • 1/2 Tablespoon peanut butter or almond butter
  • 1/3 cup pre-sliced strawberries


  1. With a fork, mash a banana in a bowl. Then, add unsweetened shredded coconut, instant oatmeal, strawberry preserves, and walnuts. Mix and set aside.
  2. Spray muffin tins with nonstick spray and scoop banana-oatmeal mixture into each muffin tin, until all of the mixture is out of the bowl.
  3. With a spoon, place the butter of your choice on top of each muffin and garnish with strawberry slices.
  4. Refrigerate overnight or for at least to 2 hours, then serve.


Each serving (1 muffin) has approximately 22.5g of carbs and 3.7g of dietary fiber. Total NET CARBS= 18.8g.

187.3 Calories; 10.4g Total Fat; 6.2g Protein; 22.5g Carbohydrate; 3.7g Dietary Fiber; 2.8g Sugar; 0mg Cholesterol; 55.5mg Sodium.

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  1. These look like such a great healthy snack! I can’t wait to try them with my kids.

  2. Do you mean quick oats instead of instant oatmeal?

    • Hi Laurie! This particular recipe calls for instant oatmeal. Quick oats are oats that have been pressed slightly thinner than rolled oats. Instant oats have been pressed even thinner than quick oats. They cook the quickest of all oats and make a very soft and uniform “mush” (for lack of a better word). However, you could substitute for quick oats in this recipe. It will just have a slightly coarser texture.

  3. Ester Fierro says:

    Could quick oats be cooked beforehand?

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