• Preheat your oven to 425F and line a 6 peice jumbo muffin tin with parchment or muffin liners.

Crumble

• Add all of the ingredients for the crumble to a small bowl and rub the butter into the flour and sugar until it has the texture of wet sand.

  Pinch some of the pieces together so that you have a variety of sized lumps.
• Place the crumble in the fridge until you are ready to use it.

Sticky Dates

• Cut all of your dates in half and remove the pits before chopping into 1/2" peices.

  This is going to be a sticky mess, and that's okay!
• Transfer the dates to a small pot with the brown sugar, rum and water and stir to combine before bringing to a simmer over medium heat.
• Continue to cook stirring occasionally for 5-6 minutes until you have a thick sauce then set aside to cool.

Muffins

• In a large bowl add your bananas and mash thoroughly then add the eggs and whisk to combine.
• Add the brown sugar, white sugar, oil, buttermilk and rum and whisk until smooth and homogenous.
• Add the remaining dry ingredients (flour, baking powder, baking soda, salt and cinnamon) and mix until just combined.
• Fill your muffin cups to the halfway point and top with a tablespoon of the sticky dates. Top with the remaining batter and dates before using a cake tester or skewer to swirl the dates and muffin mix together.
• Sprinkle the crumble mixture evenly over the tops of the muffins.
• Transfer to the oven and bake at 425F for 5 minutes then lower the temperature to 350F for an additional 20-25 minutes until the muffins are 200F internally or a cake tester has only a few crumbs on it.

  Enjoy!