To prepare chocolate chip and almond muffins in an air fryer, break the eggs (they should be at room temperature) into a bowl, add the sugar, and start mixing at maximum speed with an electric mixer. When the mixture is light and fluffy, slowly pour in the oil. Continue mixing while incorporating the yogurt, grated lemon zest, and less than half of the almond flavoring vial.

Sift the flour with the baking powder in another bowl, add the almond flour (if you don’t have almond flour, you can blend whole almonds into a powder) and mix the dry ingredients. Gradually add this to the wet mixture while continuing to stir.

Finally, add the chocolate chips to the batter, mixing from the bottom up with a spatula or spoon.

Take the aluminum molds, grease and flour them, then fill them with 3/4 of the batter. Alternatively, you can line the aluminum molds with paper liners.

Place the molds in the basket of the air fryer (in my case it was a fryer with a 6-liter capacity) and cook at 329°F for 12 minutes, then lower the temperature to 311°F and cook for another 4 minutes.

To ensure they are cooked, do the toothpick test: insert it into the center of the muffin and it should come out dry. If necessary, extend the cooking by another 2-3 minutes at 311°F.

Once cooked, let the chocolate chip and almond muffins cool on a wire rack. Once cooled, you can enjoy them. If you wish, you can dust them with powdered sugar.