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Ingredients

1. 1/2 cup sliced almonds
2. 1/3 cup plus 1 tablespoon honey
3. 1/4 teaspoon cinnamon
4. 1 1/2 cups all-purpose flour
5. 1 1/2 teaspoons baking powder
6. 1/2 teaspoon salt
7. 1 stick unsalted butter, at room temperature
8. 2/3 cup granulated sugar
9. 2 large eggs
10. 1 large ripe banana, mashed
11. 1 teaspoon pure vanilla extract
12. 1/3 cup whole milk

Directions

1. Preheat the oven to 350°. Spray a 12-cup muffin tin with vegetable cooking spray. In a small bowl, toss the almonds with the 1 tablespoon of honey and the cinnamon until the almonds are evenly coated. In a medium bowl, mix the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
2. Spoon the batter into the prepared muffin tin and sprinkle with the almond topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.