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Photo of Raspberry and passionfruit muffins by WW

Raspberry and passionfruit muffins

7 - 8
PersonalPoints™ per serving
Total Time
45 min
15 min
25 min
Silken tofu makes these raspberry and passionfruit muffins light yet filling


Firm tofu

300 g, drained

Olive oil

¼ cup(s), (60ml)

Vanilla bean paste

1 tsp

White self-raising flour

1 cup(s), (150g)

Plain flour

1 cup(s), (150g)

Caster sugar

½ cup(s), (110g)

Frozen raspberries

150 g


¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a 12 hole (⅓-cup) muffin tin with oil.
  2. Process the tofu, oil, vanilla bean paste and 1/2 cup (125ml) water in a food processor until smooth. Transfer to a bowl. Fold in the combined flour and sugar. Fold in raspberries and passionfruit pulp until just combined.
  3. Spoon the mixture into the prepared tin. Bake for 22 minutes or until a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes. Turn out onto a wire rack to cool. Serve warm or at room temperature.


Keep them frozen: To prevent the raspberry juices bleeding through the batter, take them out of the freezer when ready to use. Or mix it up and try a diced pear with a pinch of cinnamon instead.