Substitute Honey for Sugar: Do the Swap! [Plus Recipe]
Did you know that honey is naturally low GI? Because honey slowly releases energy, you don’t get the spikes—and inevitable crashes—that you get with processed sugar. It’s the reason I did the swap. It’s why I substituted honey for sugar.
Since I switched to substituting honey in everything, from my morning cuppa coffee to my occasional baked treats, I’ve had more energy than ever before, and I haven’t had an afternoon nap in years.
Tips to Substitute Honey for Sugar
Here are some tips and tricks to do the swap in your baking*…
1. Use Less Honey than Sugar
Because honey is naturally sweeter than sugar, reduce the amount of honey you’re swapping out in your recipe. As a general guide, for every cup of sugar, substitute 1/2 to 2/3 cup of honey.
2. Reduce the Liquids
Since honey is already liquid and sugar is not, reduce the total amount of liquids in the recipe to counter the extra liquid from the honey. As a general guide, for every cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe.
3. Reduce the Temperature
The higher sugar content in honey means it caramelises and therefore burns faster than sugar. To ensure that whatever you’re baking doesn’t brown too quickly, lower the heat and keep a watchful eye. As a general guide, reduce the temperature of the oven by at least 5°C and check on it more regularly.
4. Add a Touch of Bicarbonate Soda
As honey is naturally acidic, the bicarbonate soda balances out the acidity and allows the baked goods to rise properly. As a rule, add 1/4 teaspoon of bicarbonate soda for every 1 cup of honey added to your recipe.
This is just a general guide and may not work in every recipe. Some experimentation may be required to successfully swap out sugar for honey.
Healthy Hampson Honey Banana Muffins Recipe
This is perfect for school lunches and as a treat for you to have with your cup of tea. Usually, these don’t last long in my household—they get gobbled up very quickly! These muffins also freeze beautifully, so don’t be afraid to make a huge batch for your kids to enjoy in their lunch boxes.
- ⅓ cup melted coconut oil
- ½ cup Hampson Honey
- 2 eggs
- 2 large overripe bananas
- 1 teaspoon bicarbonate soda
- 1 teaspoon organic vanilla bean paste
- ½ teaspoon pink salt
- ½ teaspoon ground cinnamon
- 1 ¾ cups organic white flour (spelt is my preference, but any white flour will do)
- Preheat oven to 160°C (bottom element only).
- In a large bowl, beat the coconut oil and Hampson Honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas.
- Add the bicarbonate soda, vanilla bean paste, salt and cinnamon and whisk to blend. Lastly, stir in the white flour, just until combined.
- Place muffin cases into a muffin tray and spoon batter into muffin cases.
- Bake for 50 to 55 minutes, or until golden brown and a toothpick inserted into the centre of a muffin comes out clean. Let the muffins cool, then transfer it to a wire rack to cool for 20 minutes before serving. Serve with butter and enjoy this guilt-free, delicious snack.
View Our Range
Want to do the swap and substitute honey for sugar?
Check out our product range today!