Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour.
Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. (around 30 seconds)
Put in honey, olive oil, salt in a small bowl and place in hot water, stir till all mixed
Pour the liquid in step 3 and banana in processor with step 2, Pulse just until combined.
Preheat oven to 350 degrees. Lightly grease count mini-muffin pan.Divide batter among the prepared muffin tin.
Bake in the preheated oven for 15 -17 minutes until golden brown.
Remove pan from oven and let cool in pan on a wire cooling rack in the pan. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.