Midnight Sun Muffins

Sherry Blizzard


This recipe came from a cookbook titled, "Alaska Roadhouse Recipes" ISBN: 9-781892-15425 51695. From a little place in the Yukon, by Gail M. LaRocque and the Cinnamon Cache Bakery & Coffee Shop in Carcross, Canada. I love these healthy muffins. Anything could be really substituted in there but I loved seeing the little flecks of orange shredded carrot! Consider getting this cookbook if you are a cookbook lover. The photos and recipes are worth every dime.


☆☆☆☆☆ 0 votes

25 Min
20 Min


  • 2 c
    whole wheat flour
  • 1 c
  • 2 tsp
    baking soda
  • 2 c
    grated carrots or apples
  • 1/3 c
    dry apricots, chopped
  • 1/3 c
    sunflower seeds
  • 1/3 c
  • 1
    banana, mashed
  • 3
  • 1 c
    oil or applesauce (i used applesauce)
  • 2 tsp

How to Make Midnight Sun Muffins


  1. Combine dry ingredients and mix well. Add in fruit and nuts. I kind of massage in the fruit and nuts. The apricots are sticky and want to hold together. Separate them by gentle massaging them with the flour mix.
  2. Beat together eggs, oil/applesauce, banana and vanilla. Add in the shredded carrots/apples. Stir into flour mixture until moistened.
  3. Spoon into muffin tins. Bake at 375 F for 15 to 20 minutes.

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