Preheat oven to 350
In a small bowl, combine 1/2 cup almond milk with 1/2 tablespoon lemon juice. Set aside while you combine other ingredients. This creates a faux "buttermilk" that really makes a difference in the texture of these, don't skip it!
In a medium mixing bowl, combine all the dry ingredients (almond flour through salt).
In a small mixing bowl, combine oil, vanilla, syrup, and egg, whisking to combine.
Add wet ingredients and the almond milk/lemon mixture to the dry ingredients. Stir gently, just until combined (overmixing your muffins will make them flat and dense!). Then add in chocolate chips, again stirring gently.
Prepare your muffin tin with 12 muffin wrappers or spray with cooking oil to prevent sticking.
Divide batter evenly between the 12 prepared muffin cups.
Bake for 20-22 minutes, until tops of the muffins bounce back when touched. Note: due to the flours in these muffins, they turn out very "light" (i.e. not super browned on top). Resist the urge to leave them in the oven too long, as that will result in dry muffins.
Cool on cooling rack for 5 minutes, then enjoy! Stay good on the counter for 3-4 days, in the fridge for about 1 1/2 weeks, or the freezer for up to 3 months.