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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
Carrot-Zucchini Yogurt Muffins

Source: Martha Stewart Living, April 2008


  • 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. 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. 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. 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.)


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.

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