pear and buckwheat breakfast muffins

Name: pear and buckwheat breakfast muffins
Ingredients: 2 d'Anjou pears; 2 large eggs; 1/4 cup (60 grams) canola or vegetable oil; 1 cup (230 grams) Greek yogurt (I used Fage 0%); 1/2 cup (100 grams) sucanat or other dark sugar; 1 cup (120 grams) all purpose flour; 3/4 cup (90 grams) whole wheat pastry flour; 1/4 cup (30 grams) buckwheat flour; 1/2 teaspoon kosher salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 6 Medjool dates; 12 walnut halves (optional)