Print Recipe

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.