Thought I'd share: My husband has type 2 diabetes, so I've learned to substitute Truvia in recipes. I've also substituted other "sweeteners" for sugar(s) called for in recipes since our daughter has eliminated sugars. Good to great success with making my own date-paste, or date syrup (which can be bought online or try your local TJMax, Home Goods, or Marshall's). Sometimes can use fruit juice concentrates (defrosted). Agave comes in many flavors, including Maple (which is quite flavorful). I can also use coconut palm sugar. I use about one third to one half of amount called for, then add about 4 o 7 packets of Truvia (I buy big box at BJ's, which makes using it very cost effective and convenient). Organic grade b maple syrup is used in just enough amount to give flavor lightly drizzled on top of muffins/breads before baking. ALL of these ideas have taken months and many try-fail-adjust baking journeys, but have all been worth it. BTW: Splenda is one sugar substitute that we DO NOT use, after a horrific experience. My husband was using it several years ago when first diagnosed with Type 2 diabetes, and the doctor diagnosed his kidney pain as stones. Online, we learned about cases being reported with exactly what my husband experienced. Stopped using Splenda and problems disappeared.

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