Peach Apricot Muffins

These muffins get their dark color from the whole wheat flour and molasses. They are full of peach and apricot flavor, which also ends them a lot of sweetness. I love the texture the dried apricots add, but feel free to substitute dried mango, pineapple, or another fruit. 

Peach Apricot Muffins
1 3/4 cups whole wheat flour
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped dried apricot
1 1/4 cups peach juice (100% juice, not cocktail; peach mango works as well)
1/4 cup blackstrap molasses
1 large egg
1 Tablespoon coconut oil

Preheat oven to 375◦F. Grease or line twelve muffin cups.
In a large bowl, stir together the flour, baking powder, cinnamon, and ginger. Stir in the apricot. Make a well in the center.
Beat together the remaining ingredients and add to the well. Stir until moistened. Divide evenly among muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.