Preheat oven to 400 degrees.
Combine flours, oats, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Make a well in center of the mixture and set aside.
Combine the yogurt, milk, oil, vanilla, egg, and banana in another large bowl.
Gently fold in the berries and peaches, stirring just enough to incorporate.
Add the yogurt and fruit mixture to the flour mixture and stir just until moistened.
Using a large ice cream scoop, fill about 20 greased muffin cups.
Sprinkle with a few almonds and a half teaspoon or so of shredded coconut, and then bake for 15-17 minutes or until the muffins pass the toothpick test. Be careful not to over-bake.
Cool in pans for 10 minutes, and then remove to a wire rack.