Mix the flaxseed meal with water and set it aside for 10 minutes.
Preheat the oven to 350 degrees F (approximately 180 degrees C) and line a 12 cup muffin pan with the muffin liners
Use a food processor or a blender to puree the persimmon flesh to a smooth pulp. (You do not need to pass the pulp through a sieve for this recipe. I would say just make sure to thoroughly process.)
To the blender with the processed pulp, stir in maple syrup, flaxegg, tahini (or your preferred choice of nut butter), vanilla extract and orange juice. Process for about a minute to combine.
Pass the almond flour and tapioca flour through a sieve, into a bowl. Stir in the cinnamon, nutmeg, ground cloves, pinch of salt, grated orange rind, baking powder and baking soda.
Add the dry ingredients to the wet ingredients, a little at a time until properly incorporated. Stir in the chopped walnuts, then combine. Be careful not to over-beat, otherwise, the muffins will not be so light and fluffy.
Spoon the muffin batter into the lined muffin trays, filling them about ¾ way. You will get about 12-15 muffins. Bake on the middle rack for 20-25 minutes, or until set in the middle.
Finally, cool the muffins for about 20 minutes on the pan, before transferring them to a plate or rack. Enjoy them for breakfast, brunch as a snack or as you prefer!