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Carrot-Zucchini Yogurt Muffins

Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these muffins moist.

  • yield: Makes 1 dozen




  • Vegetable-oil cooking spray
  • 3/4 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup (3 ounces) pecans, toasted and finely chopped
  • 1/4 cup toasted wheat germ
  • 1/3 cup packed dark-brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
  • 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
  • 1/2 cup plain low-fat yogurt
  • 2 large eggs, separated
  • 2 tablespoons unsulfured molasses
  • 1 teaspoon finely grated orange zest


  1. Step 1

    Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.

  2. Step 2

    Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.

  3. Step 3

    Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

Martha Stewart Living, April 2008



Reviews (3)

  • Yestocooking 8 Aug, 2014

    Just like a previous reviewer noted, these are soggy in the middle. The ratio of flour to raw veg seemed low, but I've never had a problem with recipes on this website before. It was a waste of my time and my ingredients. Very disappointing.

  • MrsFennelSeed 16 Feb, 2014

    Hiya! This worked for me although I am no baking expert. Moist centre and very flavourful--not a perfect muffin, but pretty great all around. I added some black chia seeds to the egg/yogurt mixture and I wasn't too neat about the quantity of carrot/zucs to the rest of the ingredients. Would definitely recommend for anyone looking for interesting ways of using the last vegetable drawer remnants. Good luck! :)

  • sarahnader 9 Sep, 2012

    Same thing, they looked fine but the center was gooey and gross. I then baked them for an additional 20 minutes with the same results. Very disappointed. This is the fist recipe I've tried on this website that didn't work out.