Hi Sara,
So glad you took the time to write! I happen to be in the test kitchen
today, so your email is perfectly timed. Feel free to use all whole
wheat flour or a whole grain "pastry" flour (like Eagle Mills - find at
amazon
http://www.amazon.com/s/ref=nb_ss_b/104-0570271-6342329?url=search-alias
%3Daps&field-keywords=whole+grain+pastry+flour&x=0&y=0 ) - it's finer
and better consistency, but same nutritional profile as whole wheat
flour. You can get it at Whole Foods and other natural markets or a
good grocery store.
As for the sugar, I use Sugar in the Raw in most recipes, but sometimes
it's too coarse for muffins and cakes and it leaves little air holes.
In that case, find a finer consistency natural or organic sugar.

As for nutritionals, go to my website and on the Free Recipes, the
nutritionals are at the bottom. We're adding more and more every week,
so check often www.TheSneakyChef.com

And please look at my new book:
http://www.amazon.com/Sneaky-Chef-Kitchen-Hiding-Healthy/dp/0762433205/r
ef=sr_1_1?ie=UTF8&s=books&qid=1198336967&sr=1-1
You'll find over 125 more sneaky recipes!!

All my best,
Missy