Dairy-free banana-chocolate chip muffins

Heat oven to 350º. Grease muffin tins, or line with paper cups. Whisk together flour, baking soda and salt. In a separate bowl, or in the bowl of a stand mixer, beat the oil, sugar, and eggs for 2 minutes. Add the banana and vanilla, and mix on low speed until combined. Mix in the flour mixture by hand, using a large rubber spatula, until about halfway blended. Then add the chocolate chips, and continue stirring by hand until just blended (careful not to overmix). Fill muffin cups about 4/5 full. Bake about 25 minutes, or until golden brown, and a toothpick inserted into the middle of several cupcakes comes out clean. Let cool (in tins) on a wire rack for about 10 minutes, then remove the cupcakes to cool completely. Can be frozen in a ziplock back for about 4-6 weeks.