Yields 18 - 20 medium muffins
Preheat oven to 350 degrees. Spray and coat 18 - 20 medium muffin cups with cooking oil.
Combine first eight ingredients together in a large bowl, mix thoroughly. Stir in carrots, currants, apricots, seeds and nuts into the flour mixture. In a medium size bowl, combine banana, orange juice, egg mixture, oil, and vanilla. Make a well in the dry ingredients and stir the wet ingredients until just combined. If mixture is very dry add a little more orange juice so that all dry ingredients are moist. Spoon the batter into the prepared muffin cups, filling them to about 3/4 full.
Bake muffins until tops are golden brown, 20 - 25 minutes. Test for doneness by inserting a knife in the middle of a muffin. If the knife comes out dry, the muffin is done. These muffins freeze really well in a plastic freezer bag or container.