There's nothing like a piece of toast, quick bread, or an English muffin to accompany your morning coffee. Make your breakfast snack favorites healthier with these whole-wheat, whole-grain, and gluten-free versions.

Flaxseed and walnuts add plenty of healthy fat to this sweet bread. You can store the banana bread wrapped well in plastic wrap at room temperature for up to four days. Makes 8 servings (236 calories each.

Spread pumpkin butter, almond butter, or jam on this healthy homemade bread.

Zucchini makes these treats nice and moist. You can substitute pecans for the walnuts. Makes 24 cakes (176 calories each).

Add part-skim ricotta cheese and a few tasty toppings to transform plain toast into a satisfying breakfast. Part-skim ricotta has significantly less sodium than cottage cheese, a common breakfast bite. Pecans are loaded with antioxidants.

Use whole-wheat flour, brown sugar, and vegetable oil to make this sweet-nutty bread.

Crystallized ginger elevates the flavor of this not-too-sweet tea bread. Spread a warm slice with cream cheese for the perfect breakfast bite.

Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake, made with all-purpose and whole-wheat flours, has plenty of fall flavor.

Toast this whole-wheat quick bread with peanut butter or jam.

Make your own English muffins using a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture.

This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam.

Barley is an ancient grain rich in protein and soluble fiber, which is great for reducing cholesterol. These homey, rustic scones are made with buttermilk-barley dough and spill over with sunny citrus marmalade.

Whether or not they have food allergies, everyone will love this delicious allergen-free crumb cake.