Basically, you just substitute honey one-for-one for the sugar in a recipe and then add a little flour or reduce other liquid content. My recipe called for 1/3 cup white sugar, and I used a little less than 1/3 cup of honey and added a couple extra tablespoons of flour. I used whole wheat pastry flour from Bob's Red Mill--great stuff! The recipe turned out nicely with a subtle honey flavor.
I'm not sure how it goes if you try to sub honey for brown sugar. Has anyone tried? I experimented with date sugar in the past and found it was a good substitute for brown sugar in zucchini bread, but it was not so great for cookies.
I'd also be very curious to hear other thoughts about and experiences with baking with honey and other alternatives to processed sugars if you have a moment to share! :)