Chocolate Veggie Donuts

5 from 2 votes

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 carrot
2 ripe bananas
1 cup spinach
1 egg
2-4 tbsp maple syrup optional
1 tsp vanilla extract
1 1/3 cup all purpose flour
1/4 cup cocoa powder
1.5 tsp baking powder
chocolate chips or chocolate drizzle

Instructions

Preheat mini donut maker, or preheat oven to 350°F (175°C) and lightly grease a donut pan.
Add bananas, carrot, spinach, egg, and vanilla to a blender. (you can also add an optional 2-4 tbsp maple syrup for a sweeter taste)
Blend until smooth, scraping down the sides if needed.
In a mixing bowl, mix flour, cocoa powder, and baking powder. Add the blended ingredients and mix until smooth.
Bake the mixture in a mini donut maker, or
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.
Melt some chocolate chips and drizzle over the donuts. If you do not wish to do this step, I highly recommend adding 2-4 tbsp of maple syrup to the batter.

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