Carrot-Zucchini Yogurt Muffins Recipe

Carrot-Zucchini Yogurt Muffins Recipe

How To Make Carrot-Zucchini Yogurt Muffins

What’s the secret to these super moist yogurt muffins? The fresh combo of carrots and zucchini. Plus points for all their health benefits, too.

Preparation: 35 minutes
Cooking: 25 minutes
Total: 1 hour



  • vegetable-oil cooking spray
  • ¾cupwhole-wheat flour
  • ½cupall-purpose flour
  • ¾cuppecans
  • ¼cupwheat germ,toasted
  • cupdark-brown sugar,packed
  • 1tspbaking powder
  • ¼tspbaking soda
  • ¾tspground cinnamon
  • ½tspsalt
  • 2mediumcarrots
  • 1largezucchini
  • ½cupplain yogurt,low-fat
  • 2largeeggs
  • 2tbspunsulfured molasses
  • 1tsporange zest,finely grated


  1. Preheat oven to 400 degrees F. Coat a standard (12-cup) muffin tin with cooking spray.

  2. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.

  3. Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined.

  4. 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.

  5. Spoon batter into prepared tin, filling to the brims. Bake for about 25 minutes, until a toothpick inserted into the center of 1 comes out clean.

  6. 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.)


  • Calories: 147.18kcal
  • Fat: 7.27g
  • Saturated Fat: 1.04g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.78g
  • Polyunsaturated Fat: 1.99g
  • Carbohydrates: 17.67g
  • Fiber: 2.51g
  • Sugar: 5.53g
  • Protein: 4.48g
  • Cholesterol: 32.33mg
  • Sodium: 181.20mg
  • Calcium: 71.47mg
  • Potassium: 263.43mg
  • Iron: 1.33mg
  • Vitamin A: 103.92µg
  • Vitamin C: 5.77mg
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