Preheat oven to 350 degrees F. Line two mini muffin tins with paper liners. You will need about 20 liners. Put the 1 ½ tablespoons of granulated sugar in a small bowl and set aside.
In a large bowl, combine the spelt flour, sugar, cocoa powder, baking powder, and salt. Whisk with a fork to combine.
Add the melted buttery spread, yogurt, coconut milk, vanilla extract, and vinegar.
Mix together with a spoon.
Drop spoonfuls of batter into the mini muffin cups. The batter should come up to the top of the paper liner. Sprinkle a little sugar on top of each muffin.
Bake at 350 degrees F for about 12-15 minutes. The top of the muffin should spring back when pressed.
Let the muffins cool for about 15 minutes before removing them from the pan.
Notes
Nutrition facts are for one mini muffin.Store leftover muffins in an airtight container. They should stay fresh for about 4 days.You can freeze these - store in a freezer bag or freezer safe container for up to 3 months.