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Photo of Raspberry and passionfruit muffins by WW

Raspberry and passionfruit muffins

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.