Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Add the strawberries, olive oil,honey, and salt in a medium bowl and toss well to coat.
Arrange in a single layer on the baking sheet and roast until the strawberries are juicy and reduced in size, about 25 minutes. Remove from the oven and cool slightly.
Increase the oven temperature to 375°F (190°C). Line a mini muffin pan with paper liners. Set aside.
In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the egg, almond milk, coconut oil, honey, and vanilla. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Gently fold in the roasted strawberries.
Spoon the batter into the liners and bake for 12-16 minutes or until the mini muffins are lightly golden and a toothpick inserted into the center of the muffin comes out clean.
Remove from the oven and let cool 5 minutes in the pan. Then transfer the muffins to a wire rack to cool completely.
Adapted from "Dishing Up the Dirt" by Andrea Bemis