I think the title “healthy baking” is an oxymoron. Once you start making all sorts of substitutions, something has to change – it must be either the texture, the flavor or it becomes too heavy. If we keep baking as an occasional treat and only eat a regular size portion, for most people no harm is done. Granted there are a few people with health issues that are not allowed sugar, regular flour, etc. For the rest of us – if we keep everything in moderation, there should be nothing that we cannot eat.
(I once made a fat free low cal cheesecake – I think the recipe was from Richard Simmons – I can’t remember what the crust was made from, but the filling had 2 pounds of fat free cream cheese, egg substitute, etc. After we tasted it, the entire thing went into the garbage. I decided then, that I would rather have a small piece of the real thing than a large piece of the ersatz.)