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1
Preheat the oven to 325 degrees F. Prepare a mini muffin tin with paper liners.
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2
In a large mixing bowl, add the all-purpose flour, whole wheat flour, wheat germ, brown sugar, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt.
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3
Whisk well to combine, making sure there are no lumps in the mixture.
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4
In a separate bowl, add the zucchini, eggs, milk, applesauce, canola oil, and vanilla.
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5
Whisk well to combine, making sure that the eggs are incorporated properly.
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6
Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix.
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7
Place the batter into the prepared muffin tins, filling them to the brim of the liner, about 1 tablespoon.
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8
Place into the oven and bake until a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
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9
For the glaze:
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10
Meanwhile, in a small bowl, mix the cream cheese, orange zest, orange juice, and maple syrup.
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11
Remove the muffins from the oven and cool on a wire rack for 15 minutes.
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12
When ready to glaze the muffins, dip the tops of them, 1 by 1, into the glaze, turning the muffin in a circle to coat the top evenly.
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13
Serve, or store in an airtight container for up to a week.
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14
Alternatively, prior to glazing, freeze for up to 1 month.
