Veggie-Lovers Healthy Donuts

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I originally shared this post on National Donut Day. As I have learned new things about feeding my picky eater, I have referenced this post for healthy donuts over and over.  I wrote this post when mug cakes were all the rage and the donut pan was not a thing you could order on amazon. Now, that donut pans are easy to find I’m sharing 2 easy ways to make these healthy donuts. You can make them in the oven with a donut pan, or individually as mug cakes in the microwave.  Whichever way you decide to make veggie donuts, I always top mine with my Healthy Chocolate Frosting, and then let the kids help decorate them. 

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Donut Pan

If you’ve already jumped on the donut pan trend. Harness your donut pan for good by making a batch of veggie-filled healthy donuts! 

Veggie Lovers Healthy Donuts
Print Recipe
6 donuts
6 donuts
Veggie Lovers Healthy Donuts
Print Recipe
6 donuts
6 donuts
Servings: donuts
  1. Preheat oven to 350 degrees and spray donut pan.
  2. In a mini food processor, or blender mix egg, milk, spinach or kale and banana until greens are finely shredded.
  3. Pour into remaining ingredients, except chocolate chips. Mix until incorporated, but do not over mix. Stir through chocolate chips.
  4. Pour batter into prepared donut pan. Bake 15 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool for a few minutes before removing from pan.
Recipe Notes

Prepare the Healthy Chocolate Frosting and dip the cooled donuts in it.

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Mug Cake

If you don’t want to turn on your oven, try this mug cake variation of the healthy donuts. Your veggie-filled donuts are ready in less than 5 minutes for breakfast or a snack.  One recipe includes a full delicious serving of veggies.

Yields 1 mug cake, 2-3 donuts

Veggie-Lovers' Donut or Mug Cake
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  • 1 cup fresh spinach or kale, or 1/2 cup frozen spinach or kale
  • 1 Egg
  • 2 Tablespoons vanilla unsweetened almond milk (or milk of choice)
  • 1 ripe banana
  • 2 Tablespoons coconut flour (If using whole wheat flour use 3 Tablespoons)
  • 2 Tablespoons rolled oats
  • 1 Tablespoon ground flax
  • 1/2 teaspoon baking powder
  • dash of vanilla
  • Optional: 1-2 teaspoons maple syrup or honey*, mini chocolate chips, nuts
  • *highly recommend adding something sweet if you are using kale.


  1. Place the spinach or kale in a small microwave safe bowl with 1 tablespoon water. Microwave for 30-60 seconds. If you are using frozen spinach or kale it should be thawed, if you are using fresh it should be slightly wilted.
  2. In a mini food processor, or blender mix eggs, milk, prepared spinach or kale (see step 1) and banana until greens are finely shredded.
  3. Pour into a medium bowl and add remaining ingredients. Mix until incorporated, but do not over mix. The texture should be very thick.
  4. Spray microwave-safe mug, or donut tins. Pour batter into mug or tins. If you are using donut tins it should be spread over 3. Microwave 3-4 minutes. The "cake" should be very moist, but no longer runny. If you are using donut tins you will divide the mixture over 3 tins, so the cook time will be about 1 minute each.
  5. Serve warm. Drizzle or glaze with melted chocolate for an extra pinch of YUM!

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The first time I post this recipe my daughter (photo on the left) was about 18 months, now my son, also 18 months is enjoying the same recipe. I’ve perfected my frosting a bit more though, so it’s a little messier. 

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