Ingredients: Makes 12 donuts 

• 2 cups raw baby spinach leaves 
• 1 1/4 cup fresh or frozen blueberries 
• 1 cup plus 3 tablespoons all-purpose flour
• 2 teaspoons baking powder 
• 1⁄2 teaspoon salt 
• 1 teaspoon instant coffee granules 
• 1⁄2 teaspoon cinnamon 
• 3 tablespoons unsweetened cocoa powder 
• 1 large egg 
• 1⁄2 cup sugar 
• 3 tablespoons walnut, almond, or canola oil 
• 1 teaspoon pure vanilla extract 
• Powdered sugar for dusting  

  Directions:

1. Preheat oven to 350F.  
2. Spray a donut pan or a mini Bundt pan with oil (they come in 6- or 12-mold sizes—use two 6-mold pans if you don’t have the 12-mold size). 
3. Place spinach and blueberries in a food processor and puree on high until as smooth as possible. Add 1 to 2 tablespoons water, if necessary, to smooth out the consistency. This will be your Sneaky Chef purple puree 
4. In a large bowl, whisk together flour, baking powder, salt, coffee granules, cinnamon and cocoa powder. 
5. In another large bowl, whisk together egg and sugar until well combined, then whisk in oil, Sneaky Chef purple puree and vanilla.  
6. Fold the wet ingredients into the dry and mix until the flour mixture is just moistened. Don’t overmix. 
7. Divide the batter evenly among the 12 mini Bundt or donut molds or fill 6 muffin cups to the top. 
8. Bake 12 to 14 minutes, until the tops spring back when pressed lightly. Loosen the edges with a knife and turn the donuts out over a plate to cool.  
9. Dust with powdered sugar before serving.