Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, combine Oat Flour (1 cup), All-Purpose Flour (1 cup), Granulated Sugar (3/4 cup), Baking Powder (2 teaspoon), Baking Soda (1/2 teaspoon), and Salt (3/4 teaspoon). Stir well to combine.
Add in the Semi-Sweet Chocolate Chips (1/2 cup) and stir them around to coat with the flour. (This can help from preventing all the chocolate chips from sinking to the bottom of your muffins).
In another bowl, whisk together the Peanut Oil (1/3 cup), Egg (2), Buttermilk (1 cup), and Almond Butter (1/4 cup) until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
Line a muffin tin with 12 baking cups. Scoop the mixture with a large spoon into each cup. Top the muffins with a few extra chocolate chips, about two to three per muffin, so that they bake on the top and can be seen after they are done baking.
Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean. Allow these to cool on a wire rack for at least 5 minutes. Store in an air tight container after they completely cool.