Well, it depends on what you mean by "sugar". If it's refined sugar, then experiment using honey, although you'll need to cut the liquids in the recipe a little bit to compensate.
If you need to cut sugars altogether, the ONLY IBS-safe substitute sweetener is plain Stevia, available at health-food stores. I've never tried substituting it in baking, so you might better ask for advice on that at the store, if nobody else chimes in with advice on here.
I wouldn't cut the sugar out of the recipes altogether... they'd probably taste pretty awful, especially if you've been eating the full amount of sugar in them. I've successfully cut the sugar in half for recipes like the brown sugar banana bread, because if you use black-ripe bananas, they're pretty sweet as they are... but I also like my muffins and quick breads on the not-so-sweet side, so your mileage may vary. 
Good luck!
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Re: replacing sugar
