Position a rack in the upper third of the oven and preheat to 400 F. Oil the top and cups of a 12-cup standard muffin tin.
Place the apricots pieces in a small bowl and add the juice or water. Soak for 15 minutes or until they are plumped. Drain the apricots in a small strainer set over a measuring cup and reserve 2 tablespoons of the liquid.
In a large bowl,
whisk, measure and sift together the dry ingredients.
Whisk the applesauce, non-dairy milk, maple syrup, oil, vinegar, vanilla and the 2 tbsp reserved soaking liquid in a separate medium bowl until well blended. Pour into the dry mixture and whisk until the batter is just smooth. Stir the carrots and drained apricots into the batter.
Spoon the batter into the prepared tin, using about 1/4 cup for each cup and filling each cup almost to the top of the cup.
Set the muffin tin on the upper rack. Immediately reduce the oven temperature to 375F. Bake for 20 to 22 minutes or until the muffins are set and golden brown and a tester inserted into the middle of a few muffins comes out clean or with just a few moist but not wet crumbs.
Cool the tin on a wire rack for 5 minutes. While the muffins are cooling, if the muffins have spread out onto the top carefully loosen the dome of the muffin from the top of the pan. After 5 minutes, run a offset spatula between the muffins and the inside of the cups. Gently lift each onto the rack to cool completely.
Store, airtight, at room temperature for 1 day or frozen, airtight, for up to 2 months. When ready to serve, defrost uncovered.
If you like sweeter muffins, brush the top of each with maple syrup or dust with confectioners’ sugar.
