Good banana bread is really something special. But too often, it's dry, too sweet, not banana'y or a bad combination of those. This recipe, adapted from Elise Bauer's Banana Bread recipe, is the perfect blend of slightly sweet, overtly banana'y, wonderfully chocolaty and slightly whole grain.

This is, simply, the best granola ever. Especially if you make the same substitution I do and use dried cherries in place of the coconut. :)

This is autumn in muffin form. Absolutely delicious and addicting, these muffins make a great breakfast or snack. They freeze well too, so make a double batch! 

After first tasting candied kumquats during a foodie trip to Charleston, I came home and immediately made some of my own. They are such a treat. Serve atop fresh ricotta for a breakfast of champions, use them to make my candied kumquat tart or simply enjoy them plain.

Having long loved the vegan scones from Whole Foods, I looked around to find an approximation (WF won't share the recipe). I found this on Eating Consciously and have adapted it slightly, most notably to include oats. You can sub pecans for the walnuts if they're more your speed. If you want to use all maple syrup or all agave, that's cool too.

Incorporating candied ginger and the fresh peaches of summer, this is a fantastic summer variation on our favorite whole grain muffin recipe!

I have long been a serious hush puppy fan. Corn and rhubarb play nicely with each other, making these both sweet and savory and adding a surprise flavor profile to the standard hush pup.

These are, quite simply, the best cinnamon rolls you can make. The recipe, another Molly Wizenberg marvel, takes a bit of time but is simple, foolproof and utterly addictive. 

I have always loved strawberry muffins, but, as with strawberry cake, it's hard to find ones made from scratch. These are! And if you enjoy lavender, it's a lovely addition here.

These whole grain muffins, studded with dried cherries and orange zest and spiced with coriander, are a unique take on the standard breakfast muffin. 

 A rich, firm pudding-like cake that hails from Sicily. I found this recipe in a Cook's Illustrated special edition, Heirloom Recipes. Cook's Illustrated suggests serving this warm. I actually enjoyed better cold, after it sat in the fridge for a full day.

This is a whole grain, nutty, hearty pancake that is sure to keep you full and fueled. Spelt flour and ground pistachios in concert with cardamom and fresh mango are a bright, flavorful team.

This is citrusy, creamy perfection. Please make and enjoy this ASAP. It's marvelous with rose petal jelly and toast, in Ebelskiver pancakes, with scones, straight from the bowl...

Another, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.

Mrs. Larkin, a foodie friend, is one hell of a baker. Also known as the Scone Lady of Pound Ridge, I think this recipe is one of her best. These scones are lighter than air, and every bite sings. They're also simple to make and easily adapted to alternate flavor profiles.

There are many lovely ways to use figs; poaching them takes figs in a different direction, toward the sweet, soft, just-spiced realm. These are light and delicious, especially if you spoon them and their juices atop fresh ricotta. 

I got this recipe from my Aunt Renee. It's the best applesauce I've ever had, and I've never found a taster who disagrees with that assertion. It is wonderful with most any combination of apples and has a gorgeous pink hue when you leave some of the red apples unpeeled. This is for kids and adults a like!

You just haven't lived until you've tasted this ricotta. It's divine and infinitely better than anything you can purchase. It's also multifunctional in the most delicious ways.

In DC, there's a great breakfast/brunch spot called Open City. My favorite dish on its menu is the multigrain pancakes, and this recipe from epicurious is a very good approximation. Hearty, flavorful, these fill you up but don't weigh you down. 

This recipe, another Molly Wizenberg winner, results in the most delicious, gooey, not mushy spiced prunes. These are even better the next day, or the next.

These are an absolutely delicious whole-grain breakfast treat. The scent of cardamom infuses every bite and pairs beautifully with both the spelt flour and cherries.

Thiswhole-wheat muffin recipe, from Mark Bittman, is infinitely adaptable and very good. I never make this plain recipe but this is what all my other muffins are built off of.