Preheat the oven to 190C/ 170C Fan/ Gas Mark 5 and line a 12 hole muffin tin.
Put the chopped dates into a jug and pour boiling water over them to just cover them. Leave for a minute to soften and then puree. Melt the butter and set both aside to cool.
Beat the eggs until light and fluffy, add the maple syrup and beat until mixed well. Then stir in the melted butter.
In another bowl sift the dry ingredients. Add a little of the dry ingredients at a time to the egg mixture and fold in gently with a spatula. Then fold the fruit in and spoon equally into the muffin tin.
Next, make the crumble topping. Cut the butter in small pieces. In a bowl add the crumble topping ingredients and rub them together with your fingers until it resembles coarse crumb.
Sprinkle this over the muffins and bake for 25 minutes on the middle shelf. Cool the apple maple muffins wth crumble topping on a wire rack.