Preheat the oven to 340°F (170°C) or 325°F on the fan-forced mode (160°C). Line two 12-hole mini muffin trays with a paper liner. Set aside.
Measure all your ingredients in a small bowl for precision.
Place all the ingredients in the jug of a high-speed blender, follow the order listed in the recipe card above, making sure you put melted coconut oil in contact with cold milk, or the oil will solidify and form lumps.
Blend on high speed to form a thick chocolate batter. You may have to stop the blender and scrape down the sides of the bowl or use the blender stick to help the batter mix well together. Stop when the batter is smooth and consistent, not grainy. Rest batter 5 minutes in the jug to thicken.
Transfer the batter to the prepared muffin tray.
Bake for 15-18 minutes or until a pick inserted in the center of the muffins comes out clean.
Cool down on a cooling rack.
Store up to 5 days in a sealed container in the fridge or freeze and thaw 4 hours before at room temperature.