In a small sauce pan add rum and raisins and bring to a simmer. Allow the raisins to soak up the rum for about 5 minutes. Take off the heat and let cool.
Preheat oven to 350 degrees. Grease muffin tin with spray.
In a small bowl mix dry ingredients oat flour, whole wheat flour, all purpose flour, baking powder, baking soda, ½ teaspoon cinnamon and salt. Set aside.
In another large bowl add wet ingredients. Egg, maple syrup, Greek yogurt, apple sauce, avocado oil, cooled raisins with rum, and almond milk. Mix well.
Slowly mix in dry ingredients in with the wet being careful not to over mix.
In a small bowl mix together brown sugar with remaining cinnamon. Set aside.
Add small spoonful of muffin mixture to bottom of muffin tin. Put an ⅛ teaspoon of brown sugar mixture on top, then layer with another small spoonful of muffin batter on top. Swirl with knife. Repeat with all muffins.
With fingers sprinkle any remaining brown sugar cinnamon mixture over the top of muffins.
Place in oven and bake for 17-18 minutes or until tooth pick comes out clean.