I'm getting into a different type of baking these days - coconut oil, nuts and seeds, dairy free, wheat free and even raw 'baking' (paleo foods). Not all the time, but I'm really enjoying the change and it's no harder than baking 'normal' stuff. My regular baking always uses Wholemeal flour, low or no refined sugar and I add fruit, seeds, oats and nuts where I can. I don't use sugar substitutes, just try and keep things natural and in moderation).

My suggestions:
Look up Emily Rose recipes - she uses no white flour, no sugar, but bakes with 'normal' ingredients. I make her choc chip bikkies all the time (I decrease the choc chips and add sesame seeds, flaxseeds, oat bran or whatever else I have on hand)
Wholemeal honey banana muffins (uses honey to sweeten and you can replace the banana with other fruit eg apple cinnamon)
Replace white flour with Wholemeal (you might need to add a touch more liquid)
Apple, banana or date purée can replace some sugar in most recipes. Vanilla essence does the same.
Gradually decrease the sugar you put in recipes so your taste buds will adjust.
Try a 'good' oil instead of butter - coconut oil, macadamia oil, sunflower seed oil or rice bran oil. But an unsalted butter isn't bad in itself.
Replace choc chips with 70% cocoa dark choc.
Bake muffins, scones, bikkies and loaves rather than cakes and slices that need icing.