Being beekeepers we have a lot of honey on hand most of the time. Even if you don't, this is a great recipe if you find yourself with crystallized honey. My favorite pan for muffins is the Camp Chest Cast Iron Muffin Topper. I have two, but rarely need to use them both, most recipes fill the six cups provided. They do not require muffin cups, which is one reason I purchased them, to avoid the cost, waste and aluminum. When I use my Muffin Topper Cast Iron I sometimes have to adjust baking time, because the tins are so large. I have allowed baking times below for regular muffin tins.

3 mashed bananas
⅓ cup melted coconut oil or butter + 3 Tbsp for topping
½ cup honey
2 eggs
¼ cup milk or yogurt
1 tsp baking powder
1 tsp vanilla extract (I make mine with Prairie Vodka and Vanilla Beans)
2 dashes of salt
1 ½ cups white or wheat flour
½ cup oats + 3 Tbsp for topping
1 tsp of most any type of sugar, for topping

Preheat oven to 350. In a large bowl, mash bananas with a fork. Add ⅓ cup of oil or butter, honey, egg, milk or yogurt, and vanilla to mashed bananas. Mix well. In a separate bowl mix flour, ½ cup oats, baking powder, and salt together. Fold flour into banana mixture. Add batter to a well greased or lined muffin pan. Then in the now empty bowl from flour mixture mix remaining 3 Tbsp of butter or oil with 3 Tbsp of oats, and 1 tsp of sugar. Spoon over the tops of muffins before baking. Place in 350 oven for 15-18 minutes. Allow to cool for a few minutes before removing to serve.

peace be with you / jmb