In a small bowl, put the 1/4 cup of chia seeds to soak in the 1/2 cup of water for at least 30 minutes.
Preheat your oven to 350°F
Process about half the rolled oats in a mini food processor until reduced to a coarse flour consistency. Transfer that oat flour to a large mixing bowl, along with the remaining intact rolled oats and the rest of the dry ingredients. Mix until thoroughly combined and set aside.
Combine the ripe banana, almond butter, honey and coconut oil in your mini food processor and process until all the ingredients are well combined and the mixture has the consistency of a thick caramel. Pour that over the dry ingredients, followed by the soaked chia seeds.
Mix until all the ingredients are very well combined. The mixture will be extremely sticky and kind of hard to mix. If you're not afraid to get dirty, I strongly suggest that you use your hands.
Divide the dough between 24 non-stick mini muffins. I find that using a small spring-loaded cookie scoop really helped to get the job done. Scoop one spoonful into each cavity and flatten the mixture down with your finger, then scoop a second spoonful over each bite, pressing down hard to make sure that it adheres to the first layer. This will take care of shaping the tops in to nice little domes. If you find that your spoon gets too sticky, dipping it in warm water from time to time will help greatly.
Bake in a 350°F oven for 10 - 11 minutes, or until the tops start to turn slightly golden.
Let the mini muffins rest in the pan for about a minute and then remove them to a cooling rack to cool completely.
Store in an airtight container in a cool dry place for up to a week.