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Preheat oven to 375 degrees Fahrenheit.
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In a bowl, combine all-purpose flour, Oats, Flaxseeds, sugar, baking powder, cinnamon, and the salt; set aside
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Peel and core persimmons and apple, then finely chop. Add chopped persimmons, apple, butter and an egg to flour mixture, mix to coat fruit, then add water; stir just until well combined.
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Using ice cream scoop, scoop into greased muffin tin, filling each cup about 2/3. Mix brown sugar, and cinnamon to make the topping; sprinkle over muffins.
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Bake about 20 minutes; let them rest for 5 minutes in the muffin tin, then remove and serve.