In a medium bowl, combine the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream the sugars and butter on medium-high, about 2 minutes. Add the eggs, one at a time until well combined.

Turn the mixer to low. Add the vanilla extract orange juice and orange zest. Add half of the flour mixture. When well mixed, add the almond milk and then the remaining flour mixture. Use a spatula to mix in the chocolate chips.

Pour the mixture evenly into the muffin pans. Bake for 15-17 minutes, or until a toothpick inserted into the center of each muffin comes out clean. Let cool on a wire rack before eating.