Hi John! You could try replacing part of the flour (up to 50%) with regular or white whole wheat flour! Whole wheat flour has a higher protein content so you'll need to increase the liquid a bit to hydrate the flour, we'd suggest starting out with 1 teaspoon per cup of whole wheat flour used. You could also try using whole wheat pastry flour, which has a lower protein content so it won't impact the texture of the madeleines as much and you wouldn't need to adjust the liquid. For tips on reducing the sugar, check out our How to reduce sugar in cake blog article. We hope this can help and happy baking! 

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