Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners.

Whisk together nondairy creamer and cocoa powder well by hand, and set aside.

In a separate, big bowl, sift together spelt flour, baking soda, and baking powder.

Add vanilla, salt, sugar, applesauce, margarine, eggs, and cocoa mixture to the flour mixture.

Use a rubber spatula and carefully mix the mixture together.

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.

After baking, remove muffins from the tray to avoid condensation on the bottom of the paper liners, and place on a cooling rack.