1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners.
2. Whisk together nondairy creamer and cocoa powder well by hand, and set aside.
3. In a separate, big bowl, sift together spelt flour, baking soda, and baking powder.
4. Add vanilla, salt, sugar, applesauce, margarine, eggs, and cocoa mixture to the flour mixture.
5. Use a rubber spatula and carefully mix the mixture together.
6. Scoop up mixture with an ice cream scoop (for less mess and even consistency) and fill cups three-fourths full with batter. Bake for 18 to 20 minutes.
7. After baking, remove muffins from the tray to avoid condensation on the bottom of the paper liners, and place on a cooling rack.
