Preheat the oven to 350°F. Lightly grease 2 muffin or cupcake pans or line with paper liners and grease the liners.
Beat the butter and sugar in a mixing bowl on medium-high speed until well combined. Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that's OK.
Add the banana, honey, and yogurt or buttermilk, beating until well combined. The mixture will probably look lumpy. Proceed.
Add the vanilla extract, baking powder, baking soda, salt, cinnamon and flour. Mix well.
Pour into muffin/cupcake pans. Original recipe says it makes 12. Mine would I have overflowed I got 17. But if you want an even number just put slightly less in each and you should have enough for 18.
Bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes. Then tilt each cupcake slightly to keep the bottom from steaming. Allow to cool completely.