Preheat oven to 350°F. Coat donut pans with vegetable spray.
For the Vegan Donuts
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and nutmeg. Stir to combine. Set aside.
In another bowl, combine the ground flax seeds and water. Stir. Add the sugar, yogurt, and melted butter. Stir to combine.
Pour the yogurt mixture into the flour mixture and stir to combine.
Spoon the batter into prepared donut pans. If you prefer to be precise, you can use a piping bag to do this.
Bake for 10 minutes, until the donuts are golden brown.
For the Purple Glaze
In the meantime, make the purple glaze by combining the blueberries, coconut oil, and corn syrup in a microwave-safe bowl. Microwave for 20 seconds. Stir, and mash the blueberries. You can remove the skins or mash them into fine pieces. Add the powdered sugar and stir to combine. If it's too thick add a teaspoon of plant-based milk. Stir until smooth and creamy.
For the Green Glaze
Make the green glaze by combining the spinach, coconut oil, and corn syrup in a food processor bowl. Pulse to combine. Add the powdered sugar and pulse until a nice consistency is formed.
Monster Donut Assembly
Dip cooled donuts in the of the glazes. Top with vegan monster eyes and add cashew pieces for the teeth.
Store in an airtight container in the fridge for up to a week.
Notes
Be sure to make the Egg-Free Candy Eyes ahead of time. Store any unused google eyes in a ziplock bag — they can keep for quite some time.