1. Preheat the oven to 425 F and line a 12-count muffin tin with parchment liners, or spray the inside of the tin with nonstick spray.
2. In a large mixing bowl, combine together the dry ingredients, including the oats, both flours, the baking powder, baking soda, cinnamon, nutmeg and salt.
3. In another bowl, whisk the egg together with the honey, then whisk in the butter, followed by the buttermilk and vanilla. Add the wet ingredients to the dry and gently stir until just combined. Add in the chocolate chips and stir again.
4. Divide the muffin batter evenly between the muffin tin and sprinkle a few extra chocolate chips and oats on top! Bake the muffins for 5 minutes at high heat, then reduce the heat to 350 F and bake for an additional 12-13 minutes or until a toothpick inserted in the centre comes out clean.
5. After leaving the muffins in the tin for about 5 minutes, remove the muffins to a wire rack to cool completely.

These muffins can be stored at room temperature, once cooled, in an airtight container, for 3-4 days. They can also be stored in the freezer for up to 2 months.