Preheat the oven to 350 degrees F. Grease a large, 12-cup muffin tin (I used baking spray with flour). You can also use cupcake liners, but I recommend lightly spraying them with baking spray to prevent the paper from sticking to the muffins.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
In a separate large bowl, vigorously whisk together the eggs, yogurt, vanilla and melted coconut oil.
Immediately pour the liquid ingredients into the dry ingredients and use a spatula to gently fold, while also simultaneously folding in the apricots, cherries and peaches. Stir until just combined; do not over-mix.
Fill the muffin tins evenly. The can be filled almost to the max, but leave some space at the top (think 4/5 full at most).
Bake for 22-23 minutes, or until a toothpick comes out clean from one of the center muffins. Allow to cool for several minutes, then turn out onto a cooling rack. Serve warm or at room temperature.
I did not peel the peaches or apricots, and don't find it to be a necessary step. If the apricots are very ripe, they will become very mushy and turn into almost a puree when chopped. This is fine!