Preheat oven to 350 degrees F.
Line your mini muffin pan with mini muffin liners or parchment paper squares cut to about 3 inch square.
In a large bowl, mix the dry ingredients together (almond meal, salt, baking soda, and cinnamon).
In a separate bowl, whisk the wet ingredients together (honey, oil, almond extract, egg, and water).
Create a crater in the center of the almond flour mixture.
Pour the completely mixed wet ingredient mixture into the crater.
Using a fork, start stirring the wet ingredients into the dry from the inside out.
Keep stirring until you achieve an even consistency.
If the texture is too dry, add small amounts of water at a time until it is sticky.
Add the walnuts then persimmons and stir together.
Spoon about 1 tablespoon-sized dollop into each mini muffin liner.
Bake for 15 minutes.
Let cool for at least 5 minutes, then ENJOY!