In a large mixing bowl, combine the rolled oats, oat flour, whole wheat flour, baking powder, baking soda, cinnamon and salt and mix well with a flat whisk until evenly combined. Set aside.
In a seperate bowl, combine the date paste, honey and avocado oil and beat on high speed with an electric mixer until thoroughly combined and slightly lighter in color, about 2 minutes
Add the eggs and resume beating for about 1 minute, until very well combined, then add the buttermilk and beat on medium speed until fully incorporated.
Throw in the dry ingredients and mix delicately with a rubber spatula until well incorporated, then delicately fold in the raisins and chopped almonds. Stir until just incorporated, no more.
Divide the batter between 12 large muffin cups. The batter will go over the paper cup, so try and shape the tops into nice rounded domes. The use of a large spring-loaded ice cream scoop is strongly recommended. Alternately, you could also divide the batter into 18 to 24 smaller muffins. Of course, you'd need to adjust cooking time accordingly.
Mix the rolled oats, finely chopped almonds and cinnamon listed under "garnish" and sprinkle over the tops of the muffins.
Bake in 400°F oven for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for a few minutes in the pan then remove to a wire rack to cool completely.
Store in a cool dry place in an airtight container for about a week.