Bring the almond milk and vanilla extract to a boil in a large pot. Once boiling, add in the quinoa, stir and cover. Turn the heat to low and cook until the quinoa has absorbed all of the liquid, about 25 minutes.

While the quinoa is cooking, heat your oven to 450 degrees and line a baking sheet with parchment paper.

Toss together the apricots, cherries and 1/2 Tbsp of honey, reserving the rest for later, in a medium bowl. Spread out onto the pan and bake until the fruit releases all their juices and they begin to lightly brown, about 13-15 minutes.

Once the quinoa is cooked, transfer it to a medium bowl, stir in the cardamom and a pinch of salt and then refrigerate until it cools down a little bit.

Reduce your oven temperature to 425 degrees and GENEROUSLY (these muffins can stick!) spray a 12 cavity muffin tin with cooking spray.

In a large, microwave safe bowl, melt the almond butter until smooth and creamy, about 1 minute. Stir in the remaining 3 Tbsp of honey and the fresh ginger. Finally, stir in the slightly cooled quinoa and mix until well combined.

In a separate, medium bowl whisk together the eggs and egg whites. Pour into the quinoa mixture and stir until well combined. The mixture will be a little bit soupy.

Divide the quinoa mixture between 11 of the muffin cavities, filling only half way. Then, evenly divide both the apricots and cherries between each cavity.* Sprinkle the tops with the minced pistachios.

Bake until the muffins have risen and the tops are set, about 12-13 minutes.

Remove from the oven and, using a sharp knife, immediately remove them from the muffin tin and transfer to a cooling rack to cool completely.

Drizzle with extra almond butter, if desired, and DEVOUR.