Preheat oven to 350 degrees F. Line 20 muffin tins with paper liners and spray lightly with non-stick cooking spray.
In a medium mixing bowl whisk together the all-purpose flour, white whole wheat flour, baking powder and salt. Set aside.
In a separate, large mixing bowl, whisk together the oil, honey or sugar, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour mixture to the wet mixture and fold together until just combined.
Gently fold the almond butter and chopped almonds into the batter and just barely mix (more swirling, less mixing).
Divide the batter evenly between the prepared muffin tins (my yield was 20 muffins) and use a small spoon or teaspoon to create an indent or well in the middle of the muffin, one at a time. Scoop a small bit of jam into each well (approx. 1 1/2 teaspoons each muffin).
Prepare the streusel by combining the oats, flour, brown sugar, cinnamon and salt in a medium mixing bowl. and the butter and use your fingers to mix the butter with the dry ingredients until fully combined and the mixture starts to clump together.
Sprinkle the topping over each muffin and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.