Preheat oven to 180 degrees C (350 degrees F). Line a muffin tin with paper cases.
In a medium bowl combine spelt flour, coconut flour, baking powder and salt. Stir to remove any crumbs.
Cut 50 g (¼ cup) dried apricots into small pieces. They will serve as a topping of the muffins. Optionally double this quantity in order to add some in the batter.
In a food processor combine dates and yogurt and puree until almost smooth.
In a large mixing bowl beat the eggs with an electric mixer for about 5 minutes, until the volume increases significantly and the mixture becomes pale. Add oil, dates and yogurt and vanilla and beat for another minute, until combined. Gradually add the dry ingredients, mixing gently with a rubber spatula until a thick batter is formed. Optionally fold in 50 g (¼ cup) chopped dried apricots.
Spoon the batter into the prepared muffin cases. Sprinkle chopped dried apricots on top of each muffin. Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean.