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!