Preheat oven to 375ºF. Prepare a 12-cup muffin pan with nonstick spray or oil.
In a large bowl, combine oat bran, oats, and buttermilk. Let stand for 10 minutes to let oats soften. In a medium bowl, whisk together oil, egg, sugar, and vanilla. Mix egg-oil mixture into oat-buttermilk mixture. In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt. Add flour mixture to the oats, stirring until just combined. Batter will be thick. Fold in apricots and ginger. Divide batter evenly into prepared muffin pan. Bake in a 375°F oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
Leftovers can be stored in an airtight container for up to 4 days or frozen for 3 months.