To prepare the fig and walnut muffins in the air fryer, first wash the figs and dry them, peel them and chop into pieces. On a cutting board, use a knife to coarsely chop the walnuts and set aside.

In a bowl, break the eggs, add the sugar, oil, plain yogurt, and half a vial of vanilla flavor. Mix everything with a whisk (alternatively, you can use a beater) until the mixture is smooth and homogeneous.

Add the baking powder and previously sifted flour and continue to mix to combine everything. Add the fig pieces and chopped walnuts (keep some walnuts aside) to the mixture and mix with a spatula.

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

Decorate the muffins with some walnut pieces. Place the molds in the air fryer basket (in my case, an air fryer with a 6-liter capacity 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, use the toothpick test; insert it in the center of the muffin and if it comes out dry, they are done. If necessary, extend the cooking for another 2-3 minutes at 311°F.

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