Ingredients
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
Preparation
Preheat oven to 400 degrees F. 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.
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.
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.
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.)
