Preheat the oven to 190°C. Spray a 12-hole tray of 6 cm muffin cups with cooking spray or line with paper liners; put aside.
Toast the pecans on a small baking tray for 5 minutes or until lightly fragrant. When cool enough to handle, chop coarsely.
Combine the flour, baking powder, cinnamon and a pinch of salt in a medium bowl. Combine the apple, both sugars, the oil, whole egg and egg white in a separate bowl. Stir in the pecans, carrots and apricots.
Make a well in the centre of the flour. Stir in the carrot mixture until just moistened. Spoon into the prepared muffin cups and bake for 30 minutes or until a skewer inserted in the centre of a muffin comes out just clean.
Did you know?
*Flavonoids, found in carrots, may inhibit enzymes responsible for the spread of malignant cells. Research indicates that they may also fight heart disease. *Calcium pectate, a type of soluble fibre found in carrots, has a cholesterol-lowering effect.