Spinach Banana and Oat Donuts

Spinach Banana and Oat Donuts

Luca is loving my Beet and Oat Banana Muffins and they’re a great way to get whole grains, protein, iron, and veggies in – all in one bite!

Instead of reinventing the wheel (since he’s already showing an affinity towards the muffins), I decided to modify the recipe to change up the flavor and nutrient profile. I went with Spinach! You can’t mess with spinach – there are so many benefits of this leafy green, like vitamins, fiber, protein, and calcium!

Spinach Banana and Oat Donuts

I made these a few ways:

He loved them every style, but I felt like the larger muffins were easiest for him to grab! No slicing into strips, he just gripped it and went right for it!

If your baby has been loving the Beet Muffins, baby will be sure to like these!

Spinach Banana and Oat Donuts

Yields 4-6 regular donuts

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1.5 packed cups baby spinach
  • 1 banana
  • 2 large eggs
  • 3 tablespoons rolled oats
  • 1/2 teaspoon of cinnamon
  • 1 tablespoon ground flaxseed


  1. Preheat the oven to 350 degrees. Grease a regular donut tin.
  2. Add all of the ingredients into a blender and process until smooth. Pour the batter into the donut cavities and bake for 17 minutes or until the donuts are firm and browning on the edges. pop out of the donut cavities and enjoy.


This makes 4-6 regular donuts.

Spinach and Banana Oat Donuts

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Leave a Comment


Kim says:
any change if you do muffins instead of donuts?
Carly Glazer says:
nope! Might want to cook a little longer!
Lindsay says:
My daughter and son Are allergic to eggs. Any suggestions On what to sub the eggs for in the muffins?
Carly Glazer says:
Hi Lindsay! We haven't tried it, but definitely give these a try with flax eggs and let us know how they turn out!
Anonymous says:
Does this REcipe require a super ripe banana? Or will a regular yellow banana work?
Carly Glazer says:
The riper the banana the more sweetness you will get out of it!
Liz C says:
Mine Caved in a bit after they came out of the oven. Is that Ok? They tasted cooked, i would prObably add addi sweetener for my taste. Any suggestions?
Carly Glazer says:
Hi Liz! Yes! As long as they seemed cook a little caving in is alright! Whatever your preferred sweetener is! We haven't tried anything, nut give it a try and let us know how they turn out!
Elle B says:
Tried it with Vegan “neat egg” and made 7 REGULAR muffins baking them for 20 min! So yummy and out daughter loved them! We will DEFINITELY be making more of these.
Carly Glazer says:
Hi Elle! So happy to hear these were enjoyed!
Sarah says:
Should they be weT inside at all? They seem cooked but a but wet, which im ASSUMING happens with spinach and banana.
Carly Glazer says:
Hi Sarah! Yes sometimes this can happen with the veggies releasing water! If you are uncomfortable with this you can cook them a little longer!
Allison says:
I do not happen to have flax On hand. If i omit the flax, will it effect the end product? Would i need to cook it longer or make any changes?
Nydia says:
Hello! I love your blog and instagram feed! I was wondering if these should be refrigerated. they are currently baking in the oven and i can't wait to see how it turns out!
Carly Glazer says:
Yes these can be refrigerated to save for the week!
Savannah says:
I made these tonight and mine stuck horribly to my nonstick donut pan. I even sprayed the pan too. I followed the recipe so I'm not sure what happened. Any ideas of what went wrong for them to stick so badly?
Melissa says:
Can these be frozen?
Carly Glazer says:
Yes definitely!
Anonymous says:
I made these tonight and mine stuck horribly to my nonstick MuFfin pan. I even sprayed the pan too. I followed the recipe so I'm not sure what happened. Any ideas of what went wrong for them to stick so badly?
Enara says:
What kind of blender would you recommend for this?
Carly Glazer says:
Any blender would work!
Your recipe of 'spinach-banana-and-oat-donuts' looks very yummy and I love donuts. Thank you for sharing it.
Anne says:
Hi there, what’s the best kind of spray to use for the muffin or donut pans?
Meaghan says:
Hi Anne! Great question. Just use whatever your preference. Olive oil works well!

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