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Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
Cut the oranges in half, squeeze their juice to get the amount needed. Remove any orange seeds from the juice if some dropped. Set aside.
Keep the orange skin to grate on a hand grater and get orange zest. Set aside.
In a mixing bowl, add orange juice, orange zest, olive oil, vanilla extract, yogurt, and sugar. Whisk to combine.
Fold in self-rising flour and using a rubber spatula stir to incorporate and form a smooth muffin batter.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean and golden brown outside.
Let the muffins cool down completely on a cooling rack.