Preheat oven to 350 degrees. Spray mini donut pan with cooking spray.
In a medium size bowl combine flour, baking powder, salt and matcha powder.
Combine: egg, sugar, oil, applesauce, milk, and vanilla extract in a large bowl. Mixed until throughly combined
Slowly add dry ingredients to wet ingredients and mix until just combined, do not over mix.
Scoop batter into a gallon ziplock bag. Seal the bag after getting most of the air out. Cut one corner of the bag.
Pipe donut batter into pan. Bake for about 8 -10 minutes. Donuts are done when a toothpick inserted runs clean.
Remove donut from pan and allow to cool on wired baking rack.
While donuts cool, mix white chocolate chips and coconut oil in a microwaveable bowl. Microwave for about 1 minute or until chips have mostly melted, stir until melted. Using a fork drizzle the mixture over the donuts, allow to cool and harden. Enjoy! Donuts may be stored at room temp for about 3-4 days.