Veggie Donuts or Muffins

Happy Mothers Day!  I have to admit it is pretty fun for me to have a little one in my life again. Finding new ways to get veggies and other whole foods on his plate has spurred a new direction for my cooking at times.  These veggie donuts have been a real hit. They can be made with so many different vegetables.  I made spinach ones and also pumpkin here, but you could substitute any steamed vegetable (or fruit) you would like.  Babies and kids love them!  And they have no added salt or sugar – the sweetness comes from a banana!  Filled with oats, flax meal, eggs, vegetables and a banana, they are as healthy as muffins or donuts can be!  I just got this donut baking pan, so I decided to try them out as donuts since I saw that on Inspiralized Kids and it makes sense for babies to be able to pick them up and hold them.  If you are a Mom, Dad (or grandparent) that would like more info on feeding little ones, I encourage you to check out Ali’s website.  It’s full of great ideas! 

Just a note: If you are making muffins rather than donuts, this will probably only make 6 and you may need to bake a bit longer.  Also, if you are feeding a little one muffins, be sure to cut into strips.

My K-man loves these donuts no matter what flavor and it helps teach him how to feed himself. He’s been eating them since he was about 8 months old. I am doing baby led weaning with him on the one day a week I get him, but his parents are not.  It’s all good. He seems to have no problem switching back and forth.  Last week, he ate everything on his plate with no help from me: 1 veggie donut, 3 orange segments, 2 slices avocado and a small piece of corn on the cob!  Now if I could just stop him from purposefully dropping food on the floor!  I don’t react to that and a little later pick it up and put it back on his plate.  He eventually eats it all.

If you are making these for older kids or adults, feel free to add a touch of maple syrup or honey.  I hope you’ll give these a try and let me know in the comments how they turn out. I bet they’d be pretty made with beets!  

Veggie Donuts or Muffins

Healthy snacks for babies and toddlers that are easy to make, store, and transport and kids love them.  These donuts/muffins are full of healthy ingredients, freeze well and are very transportable.  
Prep Time10 mins
Cook Time25 mins
Cooling time10 mins
Total Time35 mins
Course: Snack
Cuisine: American, Healthy
Keyword: donut, healthy, kids, muffin, snack
Servings: 8 donuts
Calories: 70kcal
Author: Kiki Simpson, Healthy Sexy Kitchen


  • 5 tablespoons rolled oats
  • 1 cup steamed vegetables I used spinach for one batch and pumpkin for another batch
  • 2 large eggs
  • 1 ripe banana roughly chopped
  • 1 teaspoon vanilla extract optional
  • 1 tablespoon flaxseed meal heaping
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder


  • Pre-heat oven to 350 degrees F (177 C). Lightly grease donut or muffin pan with butter, coconut oil or other oil or spray.  
  • Blend oats in the blender briefly, then remove to a bowl.
  • Add all wet ingredients (veggies, eggs and banana) into blender and blend a few seconds. 
  • Then add remaining ingredients (including blended oats) and blend until smooth.
  • Pour into prepared pan and bake at 350 degrees for 20-25 minutes.  Be sure to check on them after about 15 minutes.  Muffins may take a bit longer than donuts. Be sure to test with a toothpick or butter knife. If it comes out clean, they are done.


  • Be sure to steam veggies till soft and measure after steaming.
  • Batter should be the consistency of pancake batter. If batter seems too thin, add a bit more oats or flour.
  • I found that these can come out pretty soft, so you may want to be sure you bake them till completely done. 

2 thoughts on “Veggie Donuts or Muffins”

    • Sorry for the delay! Been traveling and doing a kitchen remodel! Hmmm… I haven’t tried it with anything but oats, but I am thinking maybe a combination of almond meal and gluten-free flour (or all-purpose flour) would work. There’s not a lot of flour in this recipe, so maybe one or the other. Are you willing to be brave and give it a try? Let me know how it turns out if you do. I may try it out with just almond flour and then report back!


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