Carrot-Zucchini Yogurt Muffins Recipe

Name: Carrot-Zucchini Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole wheat flour; 1/2 cup all purpose flour; 3/4 cup pecans,toasted and finely chopped; 1/4 cup tasted wheat germ; 1/3 cup brown sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 cups carrots, peeled and grated on the large holes of a box grater; 1 1/2 cups zucchini, peeled and grated on the large holes of a box grater; 1/2 cup plain low-fat yogurt; 2 large eggs, separated; 2 tablespoons molasses; 1 teaspoon finely grated orange zest.

Servings: persons

3/4 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup pecans,toasted and finely chopped
1/4 cup tasted wheat germ
1/3 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups carrots, peeled and grated on the large holes of a box grater
1 1/2 cups zucchini, peeled and grated on the large holes of a box grater
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons molasses
1 teaspoon finely grated orange zest.

1
preheat oven to 400 degrees. Coat a standard 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 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.
4
Spoon batter into prepared tin, filling to the brims. Bake until a toothpick insertged into center of 1 comes out clean, about 25 minutes. let cool completely in pan on a wire rack.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup whole wheat flour, 1/2 cup all purpose flour, 3/4 cup pecans,toasted and finely chopped, 1/4 cup tasted wheat germ, and more.

Yes, Carrot-Zucchini Yogurt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Zucchini Yogurt Muffins

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