• Preheat oven to 375 degrees. Grease doughnut hole or mini muffin pan and set aside.
• In a large bowl, sift together flour, baking powder and salt. Set aside.
• Blend non dairy milk and spinach until spinach is broken down and fully incorporated.
• Combine spinach milk, sugar, applesauce and oil in a bowl.
• Pour milk mixture into dry ingredients and stir just to combine.
• Spoon batter into prepared baking pan. Tap pan on counter lightly to remove air bubbles.
• Bake for 5 minutes at 375 degrees and then lower the temperature to 350 degrees. Do not open the oven door. Continue to bake for 4-5 minutes or until a toothpick inserted comes out clean.
• Allow to cool in pan for a few mintues before transferring to cooling rack to completely cool.
• Once cool, glaze if desried.

Glaze:

• In a bowl combine powder sugar and non dairy milk a little at a time until smooth and thin enough to drizzle.
• Using a fork dip doughnut holes one at a time into glaze rolling to completely coat. Allow excess to drip off and transfer to baking sheet lined with parchement paper.
• Allow glaze to set by sitting out on counter or place in fridge for 1-2 hours.