Go Back
+ servings
a tray of muffins with raspberry jam inside and orange slices and fresh raspberries on top

Vegan Orange & Raspberry Jam Muffins

Delicious and fluffy Vegan Orange Muffins filled with swirls of raspberry jam!
5 from 8 votes
Print Pin
Course: Breakfast + Brunch
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 muffins


  • cup almond milk or another milk alternative
  • ½ cup sugar
  • ¼ cup olive oil
  • ¼ cup applesauce
  • 2 Tbsp fresh orange juice
  • 2 tsp orange zest
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup raspberry jam


  • Preheat your oven to 350F and add 10 cupcake liners to a muffin tin. Set aside for later.
  • In a large mixing bowl add in the almond milk, sugar, olive oil, applesauce, orange juice, orange zest, and vanilla bean paste. Whisk together to combine.
  • Then, add in the all-purpose flour, baking powder, and salt- making sure to add the flour first and the other ingredients on top. Gently whisk together to combine just until a thick batter forms and no streaks of flour remain. Do not overmix or your batter will form too much gluten and you risk the muffins turning gummy and dense.
  • Next, take the raspberry jam and very gently fold it into the muffin batter using a spatula or wooden spoon. Do not over-mix as large swirls of jam are desired and you don't want the batter to just turn red.
  • Fill each muffin liner until it is almost full (about ¾ full). I like to use a large cookie scoop for this step for less mess. Then, add the muffins to the oven and bake for 22-25 minutes until the tops are beginning to brown and center is cooked through but still moist.
  • Remove from the oven and let cool. Top with optional candied orange slices, fresh raspberries, or a drizzle of coconut butter. Enjoy!



Serving: 1muffin | Calories: 211kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 229mg | Potassium: 46mg | Fiber: 1g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!