Preheat oven to 350°F. Lightly oil a 24-cup mini muffin pan.
Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla.
Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
Bake for 20 to 25 minutes, until the tops of the muffins spring back when touched. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely.
Once muffins are cooled, add glaze ingredients to a pan, warm until bee pollen is dissolved and orange zest is fragrant. Brush muffins with glaze. Enjoy!
Cook’s Note: You can freeze and thaw the muffins in pairs so you won't be tempted to eat the whole batch.