Chocolate Veggie Donuts

5 from 1 vote

These baked chocolate donuts hide a healthy twist—pureed veggies! Soft, moist, and lightly sweet, they’re perfect for toddlers who love chocolate but could use an extra serving of nutrients. Great for breakfast, snack time, or even as a fun dessert.

Prep Time5

Cook Time12

Course: Breakfast, Snack

Cuisine: American

Keyword: Chocolate, donuts, Veggie

Servings: donuts

Ingredients

1 cup all purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1 egg
2 ripe bananas
1 cup carrot
1 cup spinach
1 tsp vanilla extract
optional chocolate chips or chocolate drizzle

Instructions

Preheat oven to 350°F (175°C) and lightly grease a donut pan.
Add all ingredients to a blender.
Blend until smooth, scraping down the sides if needed.
Pour the batter into the donut pan, filling each mold about 3/4 full.
Bake for 12-14 minutes, or until a toothpick comes out clean.
Cool completely before removing from the pan. Add a chocolate drizzle if desired. Donuts will be more fudgy and that is totally normal!

Notes

For the best texture, blend the bananas, spinach, and carrot until smooth before mixing with dry ingredients.

Donuts are best enjoyed the day they’re made but can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Adjust sweetness to taste—ripe bananas add natural sweetness, but you can add a little maple syrup or honey if desired.

Mini donuts will bake faster (8–10 minutes) than full-size (12–14 minutes).

For making these into mini muffins, bake for 10-12 minutes at the same temp!

Nutrition