Place liners in a muffin pan, or lightly grease the pan and set aside.
In a large bowl, mix together the almond meal, oat flour, baking powder, salt and cinnamon.
Melt the coconut oil in a small saucepan over a low heat and allow it to cool slightly while preparing the other wet ingredients.
In a medium sized bowl lightly whisk the eggs and then add the honey, yoghurt, milk and vanilla. Pour in th ecoconut oil and continue to gently whisk until all the wet ingredients are well combined.
Slowly fold the wet ingredients into the dry ingredients, and mix through.
Gently fold in the strawberries and peaches.
Divide the batter evenly among the baking cups, filling to about ¾ full.
Bake for 15 - 20 minutes, or until the tops of the muffins are golden brown.
After removing from the oven, allow the muffins to rest for 5 minutes and then cool on a rack.
Notes
If you use nut milk instead of regular milk, you may need to use less, so I suggest you start with ¼ cup and add more if necessary - you don't want your batter to be too runny!