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Vegan Orange Raspberry Muffins

These fluffy, moist muffins offer the perfect balance of sweet and tangy. This one-bowl recipe is simple and a sure winner of a brunch dish!

Makes 10 muffins


1/2 cup + 2 tablespoons of oat milk (or other non-dairy milk)

1/2 cup of sugar

1/4 cup of avocado oil

1/4 cup of applesauce

1/4 cup of fresh orange juice

Zest from 1 orange

1 teaspoon of vanilla extract

1 1/2 cups of all-purpose flour

3 teaspoons of baking powder

1/2 teaspoon of salt

1/2 cup of raspberry jam

Preheat your oven to 350 degrees F.

In a large bowl, mix together the oat milk, sugar, oil, applesauce, orange juice and zest, and vanilla. Whisk thoroughly. Add in the flour, baking powder, and salt. Mix completely, but be careful not to over mix.

Gently fold the raspberry jam throughout the batter so that it is well distributed but not completely mixed in. You want the jam to be contrasting to the batter. Fill 10 lined cupcakes in the cupcake tin about 3/4 of the way up. Bake for 24-26 minutes, until the muffins are golden brown and the insides are cooked (use a fork or toothpick to test). Remove from the oven and transfer to a cooling rack.

Sprinkle with powdered sugar and topped with fresh orange slices and raspberries. Enjoy!


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