Heat the oven to 375 degrees.
Chop the apricots; cover with 1/4 c. water and let stand.
Spray muffin pans with nonstick cooking spray.
Stir the baking soda into the yogurt.
In a mixing bowl, combine sugar, whole wheat flour, all-purpose flour, and baking powder.
Stir in the yogurt mixture, oil, egg whites and almond extract until just combined. Fold in the apricots.
Spoon mix into the prepared muffin pans.
Bake until golden brown, about 15 minutes.
119 calories, 4 grams protein, 2 grams fat, 124 milligrams sodium, 23 grams carbohydrates, trace amount cholesterol.