Pre-heat oven to 350°F. Line muffin tin with paper cups (12).
In a large bowl mix gluten free flour blend (with xanthan or guar gum), cornmeal, sugar, baking powder and salt and whisk together.
Peel an avocado and mash until smooth. Add eggs, milk substitute, and avocado to dry ingredients until smooth. Batter will be thick. Add the diced roasted red pepper and fold in until evenly distributed.
Divide batter into lined muffin cups. Bake muffins for 25 to 28 minutes. Check with toothpick or sharp knife which should come out clean.