Preheat the oven to 180C (350F) fan-forced.

Line a muffin tin with cupcake liners.

In a large bowl, sift the flour, baking powder, cinnamon and a pinch of salt then stir through the rolled oats.

Add the banana and blueberries and, using a fork, mix it all together.

In a separate bowl, whisk the honey, oil, egg and milk together until smooth.

Add the wet ingredients to the big bowl and stir just until everything is combined.

Divide the batter between the cupcake liners and top each one with a slice of strawberry.

Bake for 17-20 minutes or until a cake tester inserted in the middle comes out clean.

Transfer to a wire rack to cool completely.

Best eaten on the day of baking or freeze muffins individually wrapped in plastic wrap.