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Sugar is still sugar no matter the form. While these 5 substitutes for refined white and brown sugars are marginally healthier, they should still be consumed in moderation.
1. MAPLE SYRUP
Many people use maple syrup in their baked goods, mostly because of the flavor. Because it’s a liquid sweetener, substituting sugar with maple syrup hardly ever works in recipes as is. You need to play around with the quantities of other liquids bit before you can get something that works. It’s also important to note that maple syrup has a distinct flavor, so depending on the grade you use, the flavor of your baked goods may be affected. Plus, it’s brown, so when substituting white sugar with maple syrup, the finished product may be a bit darker than usual.
2. APPLE SAUCE
Applesauce is one of the first sugar substitutes people use. The sweetness is all natural and it works really in muffins and sweet breads.
3. HONEY
Substituted sugar with honey in almost all recipes is a win. See our conversion chart for we shared for substitution amounts. 
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4. AGAVE
agave is a good substitute for sugar because, while it still has a fructose content, you need a lot less of it to achieve the same level of sweetness.
Substitution Tip: For the best results, you should replace each cup of sugar with 2/3 cups of agave and reduce other liquid in the recipe by 2-4 tablespoons. And, as with honey, agave browns faster than other sugars, so you should also reduce the cooking temp by 25 degrees.
5. COCONUT SUGAR
Coconut sugar is a new addition to my kitchen. It’s not exactly cheap It’s a straight 1:1 substitution with regular sugar. Of course, it’s more coarse than white sugar so it’s more easily substituted for the brown sugar in a recipe, but replacing white sugar with coconut sugar isn’t impossible. You just need to be prepared for a less smooth texture in the finished product.
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