Place the paper cases into the 12 hole muffin tray.
Place all the dry ingredients in a bowl.
Warm the coconut oil in a bowl in the microwave for a few seconds until softened, add to the dry mixture with the berries and soya milk.
Mix well with an electric mixer for about 30 seconds until well combined.
Divide the mixture evenly between the paper muffin cases.
Bake in a preheated oven (170°C Fan) for approximately 30 mins until brown and risen.
Transfer the muffins to a wire rack to cool.
For the tofu cream; put the yoghurt, honey, tofu, oatmeal and chia seeds in a food processor or blender and whizz until it forms a smooth cream mixture. Set aside.
Using a teaspoon, scoop out the top of each muffin to make a small well in the centre, reserve the sponge pieces you remove.
Place Bonne Maman blackberry compote/jam in the hole and replace the piece of sponge removed, pushing down firmly.
Place a generous teaspoon of the tofu cream on top of each muffin and enjoy!
