Preheat the oven to 375 degrees F. Line or grease a muffin tin.
Combine the dry ingredients (cornmeal, flour, baking powder, and salt) in a small bowl. In a large mixing bowl, whisk together the melted butter, eggs, almond milk, and honey. Add the dry ingredients to the bowl and whisk or stir into the batter. Do not overmix.
Stir in the finely diced bell pepper and cheddar cheese. You can reserve some bell peppers and cheese to put on top of the muffins before they go in the oven if desired.
Use an ice cream scoop to transfer the batter to the muffin tin. Fill each hole all the way up (or at least 3/4 of the way).
Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let the muffins cool for 10-15 minutes before transferring them to a wire rack to finish cooling.
Serve plain or with melted butter and/or honey. Store in an airtight container at room temp for 2-3 days, or in the fridge to prevent spoiling.