2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/3 cup vegetable oil
2 eggs, beaten
1/3 cup yogurt
1/2 cup honey
1 teaspoon vanilla extract
1 cup chopped dates
1 cup diced celery
1 cup chopped walnuts
1 cup figs
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, mix flour, baking powder, baking soda and salt. Stir in oil, eggs, yogurt, honey, vanilla extract, dates and diced celery. Fold in pecans. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 minutes. Top with fruit and nuts and sprinkle with remaining pecans. Serve at room temperature.