Preheat oven to 190 degrees (180 if using fan-forced).
Line a 12 hole muffin tray with muffin liners.
Place bananas into a bowl and mash well. Set aside.
Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
Add the vanilla extract, honey and milk and whisk together until well combined.
Add the eggs one at a time and whisk between each addition.
Add the mashed bananas and beat for a further 20 seconds or until well combined.
Sift the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt into a bowl and stir together with a wooden spoon. Make a well in the centre of the dry ingredients.
Pour the liquid into the prepared well and mix gently (do not over-mix).
Divide mixture evenly between the muffin cases.
Sprinkle with the raw sugar (optional).
Cook for 15 minutes or until they spring back when lightly touched in the middle.
Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.