Preheat your oven to 180 degrees Celcius and spray a 12 cup muffin tin with cooking spray.
In a medium-sized mixing bowl, whisk together all your dry ingredients (flour, baking powder, cinnamon and a pinch of salt).
In a separate bowl, combine all your wet ingredients except your raspberry preserve (almond milk, nut butter, applesauce, maple syrup and vanilla extract) whisking until smooth.
Create a little well in the centre of your dry ingredients and add your wet ingredients to the centre of the well. This step isn't crucial but makes combining easier. Whisk together your wet and dry ingredients until completely smooth.
Fill each cup of your muffin tray halfway, or until all the batter is used up and all your cups are equally filled.
Top each cup of batter with a teaspoon of raspberry preserve and using a toothpick, or chopstick swirl the preserve into the batter. Add one raspberry to the centre of each muffin and slightly push them into the batter.
Bake the muffins for 15-20 minutes or until the toothpick comes out clean.
Let the muffins cool slightly before removing them from the tin.