Preheat oven to 400 degrees. Grease the wells of a muffin tin or line with muffins liners. Set aside.
Place cashews on a rimmed baking sheet. Place in the oven for 6-8 minutes while the oven is preheating, until golden and just fragrant. Allow to cool.
In a large bowl, cream together the coconut oil and the brown sugar. Add in the egg and the vanilla; mix until well combined.
In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Add in half of the flour mixture to the coconut oil mixture, mixing just until combined. Add the mashed banana, yogurt, and milk. Mix until just combined. Add the rest of the flour mixture, mixing until mostly combined, then fold in the diced pear, diced banana, and toasted cashews.
Divide batter evenly into the muffin tin. Wells will seem very full. Bake for 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove to a rack to cool.
Store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.