Preheat oven to 350°.F.
Grease, or place paper muffin cups in, a muffin tin.
Mix dry ingredients together in a small bowl until well blended. Set aside.
Whisk eggs in a small bowl for one minute, then add coconut milk, honey, and vanilla. Whisk again.
Stir in melted coconut oil and whisk again until all ingredients are completely blended.
Stir liquid into dry ingredients and mix well. Be sure to scrape the sides and bottom of the bowl so no pockets of dry ingredients remain. Batter will appear thinner than regular brownies.
Scoop with ice cream scoop into muffin tin and fill cups ½ full.
Bake for 25 to 30 minutes.