Whisk the soy milk mixture while slowly adding canola oil, agave nectar, and vanilla extract. Whisk until incorporated.
1 cup canola oil, 1 cup agave nectar, 2 tsp vanilla extract
Add the bowl of dry ingredients to the liquid mix, stirring until incorporated. Gently fold in the cooked quinoa and finely chopped apricots until just combined.
2 cup dried apricots, finely chopped
Fill 34 muffin liners 2/3 full. Place in oven to bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Let muffins cool completely.