Preheat oven to 400F. Line 12 cup muffin tin with liners and set aside.

Mix sugar and butter in large bowl until soft. Add egg yolks and mix until well combined. Set aside.

Beat egg whites in separate bowl until soft peaks form. Set aside

Combine all-purpose flour, whole wheat flour, baking powder, cinnamon and salt in large bowl. Add ½ dry ingredients to butter mixture and stir to combine. Stir in ¼ cup milk. Add remaining dry ingredients and stir to combine. Stir in remaining ¼ cup milk. Gently fold in carrots and beaten egg whites.

Spoon batter into muffin cups. Bake 18-22 minutes, or until toothpick inserted into muffin comes out clean. Remove from muffin tin and cool.

Meanwhile, combine cream cheese, yogurt and honey. Transfer to a piping bag or plastic bag with a cut corner and refrigerate.

Once muffins are cool, use melon baller inserted into top of muffins to scoop out about 1 Tbsp. from inside. Fill holes with pureed fruit. Pipe cream cheese mixture to cover hole.