Grease muffin tin or line with paper bake cups. In small bowl, mix flour, baking powder, baking soda, salt and ginger. In large bowl, cream butter with agave until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks.