To prepare the coconut muffins in the air fryer, crack the eggs into a bowl, add the sugar, oil, plain yogurt, and half a vial of vanilla flavor. Mix everything with a manual whisk (alternatively, you can use a mixer) until you obtain a smooth and homogeneous mixture.

In another bowl, sift the flour together with the baking powder, add the shredded coconut, and mix to combine the dry ingredients.

Add the dry ingredients to the egg mixture and mix with the whisk to combine everything.

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

Decorate the muffins with a sprinkle of shredded coconut. Place the molds in the basket of the air fryer (in my case, a 6-liter capacity fryer was used) and cook at 329°F for 12 minutes, then lower the temperature to 311°F and cook for another 3-4 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 time by another 2-3 minutes at 311°F.

Once cooked, let the coconut muffins cool on a rack. Once cooled, you can enjoy them. If desired, you can sprinkle them with powdered sugar.