wholeliving

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.
Martha Stewart Living, April 2008
  • Yield Makes 1 dozen
    Serves 1
Add to Shopping List

Ingredients

  • 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

Directions

  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.)

Recipe Reviews

Reviews (20)

  • 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.

  • 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! :)

  • 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.

  • 2 Sep, 2009

    i totally agre with carolyn and emily. they turned out gooey and under baked. a total waste of ingredients and time. may be people at martha's kitchen and martha herself should test these recipes before publishing them

  • 20 Mar, 2009

    I'm an expert baker also (50 years), and got the same results as phanie123. I put them back in the oven, and baked them longer, but then they dried out. I've actually tried them three times, because I liked the combination of ingredients and flavor. But I think I'll keep looking...

  • 16 Mar, 2009

    i've made a lot of muffins, some healthy, some not, but all edible. these were terrible! i made them for my daughters 'snack duty' at school, and wouldn't dream of sending them. they never cooked through, even though i cooked them almost double the recommended time. they were gooey inside and chewy on the outside. a waste of ingredients and time.

  • 18 Jun, 2008

    Everyone in my family loves these. They aren't supposed to be sweet, but rather a healthy breakfast option. The zucchini and carrots keep the muffins moist and the cinnamon and molasses provide some flavor. I substituted ground flax seed for the wheat germ and it worked well. Thanks Martha for giving us healthy breakfast ideas! I'm going to freeze a batch so we always have these on hand.

  • 9 May, 2008

    I like them! I have made them twice now. I like that they stay moist and freeze well. My mom loves them and I made her a batch for mother's day.

  • 9 May, 2008

    I like them! I have made them twice now. I like that they stay moist and freeze well. My mom loves them and I made her a batch for mother's day.

  • 9 May, 2008

    I like them! I have made them twice now. I like that they stay moist and freeze well. My mom loves them and I made her a batch for mother's day.

  • 9 May, 2008

    I like them! I have made them twice now. I like that they stay moist and freeze well. My mom loves them and I made her a batch for mother's day.

  • 25 Apr, 2008

    Thanks Martha!! These muffins were terrific. I was looking for something really healthy to fix for my sister batteling breast cancer who has cut way down on her sugar. These fit the bill perfectly. The only substitutions I made were tosated sunflower seeds, the kids are allergic to nuts. I doubled the cinnamon and added cloves and allspice too. They are a very dense muffin but that is exactly what we like. Intended to add OJ/powdered sugar glaze to half but they were gobbled up before I could.

  • 20 Apr, 2008

    I've made many, many muffins, including whole grain muffins, and these are the worst I've ever tried. They are very bland. It seems as an ingredient or a quantity of an ingredient may have been printed wrong. They need more sugar and/or honey. Also, the ratio of flour (1 1/4 cups) to carrots and zucchini (3 1/2 cups total) seems strange. This is not the quality recipe I expect from MSL. Skip it. It's not even worth experimenting with. One bite was all my family would take.

  • 20 Apr, 2008

    I've made many, many muffins, including whole grain muffins, and these are the worst I've ever tried. They are very bland. It seems as an ingredient or a quantity of an ingredient may have been printed wrong. They need more sugar and/or honey. Also, the ratio of flour (1 1/4 cups) to carrots and zucchini (3 1/2 cups total) seems strange. This is not the quality recipe I expect from MSL. Skip it. It's not even worth experimenting with. One bite was all my family would take.

  • 8 Apr, 2008

    Nutritional Information per muffin (as per magazine):
    167 calories
    1 g. saturated fat, 5 g unsaturated fat, 36 mg cholesterol, 24 g carbohydrate, 201 mg sodium, 5 g protein, 3 g. fiber.

  • 8 Apr, 2008

    I wish I had read the comments from phanie123 before making this recipe. I thought it was just my new Wolf duel fuel that baked at level four as directed with muffins.They were dry, no flavor, did not brown and were a waste of ingredients. I too am an experienced baker. No fat for this recipe must equal no mositure. Thank you for your effort to write the comments. I will check now before making my next Martha recipe.

  • 7 Apr, 2008

    Hello, Yes, I agree, please write de nutritional information. Can I use soy flour? I use it to make creps and flat bread?

  • 4 Apr, 2008

    Please include nutritional values for these recipes.

  • 4 Apr, 2008

    I made these muffins soon after receiving the magazine and they turned out awful! I am an experienced baker and nothing usually scares me about trying new recipes. I am sure I followed the recipe and can't see how these would have been better with a second try... They sunk after cooling and were inedible and had to be thrown out. Anyone else get similar results? I tried the banana-blueberry corn muffins next and they turned out better but not the greatest texture.

  • 4 Apr, 2008

    Could you please tell me the calorie count on the low fat muffins?
    Thanks!