Pre-heat the oven to 350F (180C). Prepare 16 muffin tins with liners or brush with coconut oil.

In a small bowl, combine the ground flax with 4 Tbsp water, stir to combine, and leave to sit for 3-5 minutes, until slightly thickened and sticky - somewhat of a runny egg consistency.

Combine the cooked lentils and orange juice in a food processor until the lentils are pureed.

In a large mixing bowl, combine the pureed lentils, flour, and salt. Stir to combine.

Add chia seeds, sugar, oil, yogurt, and flax-egg. Stir to combine. Add the dried cherries and stir to combine.

Pour approximately 1/3 cup of the muffin mixture into each of the muffin tins. Bake for 20 - 25 minutes, or until a toothpick comes out clean.

Cool the muffins on a cooling rack.