Twofold baking question: How do I translate a fruit bread loaf recipe to muffins? How do I go about substituting honey for sugar?

I have a bangin’ banana bread recipe that is a huge hit. I’d like to make it as muffins for more ease and portability, but I’m not such an experienced baker that I know how much time I’d need to cook muffins for. If the loaf cooks for 60 minutes, is there some sort of formula to figure out the muffin cooking time?

Also, it’s been requested that I substitute honey instead of sugar, so when it comes to baking and whatnot, if the recipe calls for ¾ cup sugar, how much honey would I need for relative sweetness? I’m not worried about extra moisture, as I can fix that with wheat germ.

Thanks in advance! :)