PREPARATION
Boil the apricots and syrup in a saucepan. Remove from stove and then microwave the mixture at 100% for 2 minutes, and cool it. 
Sift the flours into a large bowl and add the sugar, baking powder and baking soda. Combine the prepared apricot mixture, bananas, egg, butter and soymilk. Add the above mixture to flour mix and blend until just about combined. 
Lightly grease muffin moulds and spoon the batter into them.
Bake at 180°C, for 20 minutes or until golden.