Hi Melanie, since individual recipes may need tweaking I'm reluctant to state any of this as a "simple equation," but Kye's general rule is to replace a cup of granulated sugar (198g) with either 3/4 of a cup of honey (252g) or a cup of maple syrup (312g) or molasses (312g), with the caveat that molasses is much stronger in flavor and you usually won't want to use it in such large quantities. 

For adjusting for the liquid content in recipes that contain liquid, you'll want to reduce the liquid by 3-4 tablespoons per cup of liquid sweetener substituted. Liquids can vary in weight, but we generally weight a cup of water or milk as weighing 227g, so that would make a tablespoon weight about 14.2g. Just to make things a bit simpler, let's go with 15g/tablespoon. That would make the 3-4 tablespoons of decreased liquid between 45-60g per cup of liquid sweetener added. For recipes that don't contain any liquid, the recommendation is to add 3-4 tablespoons flour for each cup of liquid sweetener substituted. We weigh a cup of our Unbleached All-Purpose flour as 120g, which would mean a tablespoon of this flour weighs 7.5g. Again, we'll round up to 8g, just to make things a bit easier. That would make the additional flour would be about 24-32g per cup of liquid sweetener substituted, or approximately 8g per 1/4 cup of liquid sweetener added. 

Again, not exactly a simple equation, but this gives you some weight measurements to work with.  

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