In a bowl, mix flour, baking powder, and salt until combined.
In a second bowl, whisk eggs and sugar until pale and foamy.
Add the dry mixture to the egg mixture and whisk until smooth.
Stir in milk, vegetable oil, vanilla extract, honey, and melted butter until fully combined.
Cover and refrigerate the batter for 1 hour, until thickened.
Fold the batter to smooth it out, then transfer to a piping bag.
Spray the madeleine pan well with canola oil spray.
Pipe batter into each cavity, filling about 3/4 full.
Bake for about 12 minutes, until the madeleines are puffed and golden and the tops spring back lightly.
Cool briefly, unmold, dust with powdered sugar, and serve.
