Preheat oven to 350F. Grease muffin tin if necessary, and set aside (I use non-stick). Chop spinach (or put in a food processor or blender) until it's chopped finely -- and pack it tightly into a 1 cup measuring cup (you may have a little overflow), set aside. In a medium bowl, whisk flour, sugar, baking powder, cinnamon and salt together. In a small bowl, mix nondairy milk with applesauce and vanilla. Pour into flour (dry) mixture and stroke a few times. Then add spinach, and lemon zest, stirring until just combined -- careful not to over stir, but make sure there are no pockets of flour. Fill cups 3/4 full and bake 15-25 minutes (mine were perfect at 17).