How to make it

  • Preheat oven to 350F and line 12 muffin cups with paper liners.
  • In a small bowl combine the flaxseed and coffee. Set aside for 10 minutes.
  • In a food processor, puree the beets, oil, applesauce and sugar until smooth.
  • Melt the chocolate and add with the flaxseed mixture to the processor. Puree in thoroughly.
  • Add the flour, cocoa, baking powder and salt and pulse in until mostly smooth.
  • Pulse in the cherries.
  • Spoon into the muffin cups and bake for 22-25 minutes.
  • Cool 5 minutes in the tin before turning out onto a wire rack and cooling completely.

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  • jo_jo_ba 2 years ago
    Amount Per Serving
    Calories: 307.2
    Total Fat: 16.4 g
    Cholesterol: 0.0 mg
    Sodium: 48.4 mg
    Total Carbs: 46.4 g
    Dietary Fiber: 5.2 g
    Protein: 3.9 g
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