Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells.

In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the raisins.

In a bowl, whisk together milk, honey or maple syrup, egg, oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Avoid overmixing; the batter will be slightly lumpy.

Divide the batter evenly among the muffin wells, filling each about ¾ full.

Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Heat oil in a skillet over medium-low heat. Add eggs and cook slowly, stirring gently until soft and fluffy. Add salt and pepper to taste.

Portion yogurt into bowls and top with berries and chia seeds.

Brew coffee to your preferences and add sweetener and creamer as desired.

Serve muffins (2 per portion), scrambled eggs, yogurt and berries, and coffee.