Step 1

Preheat oven to 425˚F. Spray a 12-cup muffin pan with cooking spray - set aside.

Step 2

Combine maple syrup and butter. Stir to combine. Add the walnuts and dates, stir together until well combined. Set aside

Step 3

Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl and stir well with a fork to combine.

Step 4

Make a deep well in the center of the dry ingredients. Add mashed bananas, egg, butter and vanilla to the well and stir with a fork in the center of the bowl, breaking up the egg yolk and mixing the wet ingredients.

Step 5

Using a rubber spatula or wooden spoon stir wet and dry ingredients together until the flour mixture is incorporated. Don’t overmix.

Step 6

Divide batter into prepared pan. Muffin cups should be about ⅔ full. Sprinkle topping mixture over the batter in the muffin pans, dividing evenly.

Step 7

Bake muffins for 5 minutes, then reduce temperature to 350˚F. and continue baking for another 12-15 minutes or until tops are golden and muffin tops spring back when touched lightly on the top.

Step 8

Cool muffins for 5 minutes in the pan then transfer to a cooling rack.