Preheat oven to 400 F. Spray a muffin pan with cooking spray or grease with butter, or throw in some paper liners.

In a large mixing bowl, combine the coconut, brown sugar, and oats. Use your finger tips to rub the butter into the dry ingredients until no butter pieces remain and clumps begin to form.

Bring the water to a boil in a medium saucepan. Combine dates, hot water, and baking soda in a medium bowl and stir with a wooden spoon. Let sit for 5 minutes. This allows the dates to soften and rehydrate.

Pour the chopped dates and the hot water into the bowl of a food processor. Process the dates until finely chopped.

Melt the butter in the microwave.

Add the remaining wet ingredients (brown sugar, melted butter, eggs, vanilla extract, and mashed banana) to the date mixture and process to combine.

Sift the dry ingredients (flour, baking powder, and salt) into the liquid ingredients. Process until just combined.

Divide batter among the muffin cups. Do not fill more than three quarters of the way full for optimum rise. Scatter the crumble topping over the muffin tops.

Place the muffin tin in the preheated oven and bake 10 minutes, then lower temperature to 350 F and bake a further 10-15 minutes until golden brown and puffed and a toothpick inserted into the center of a muffin comes out clean.

Let cool on a wire rack. Eat immediately!

These muffins keep well for several days in an airtight container.