To roast the berries: Preheat oven to 350 degrees and line a baking sheet with parchment. Toss the strawberries with the 2 tsp olive oil, 2 tbsp runny honey and a pinch of salt. Roast until juicy and reduced in size, about 25 minutes. Remove from the oven and let cool slightly. Measure out 3/4 cup and set that aside for the muffins.
Increase the oven to 400 degrees.
Line a muffin tin with paper liners or generously coat with oil.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together the egg, milk, oil, vanilla and honey.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the strawberries and stir until they are evenly incorporated.
Spoon the batter into the prepared muffin cups and bake for 18-20 minutes. Let muffin cool for 5 minutes before using a knife to gently remove.