Preheat oven to 350 F and spritz two twinkie silicon pans with cooking spray. Set them on top of baking sheets.
In a medium bowl, mix together the coconut flour, baking powder and salt.
In another bowl, mix together the honey, apple sauce, almond milk, yogurt, whole eggs and vanilla.
Finally, in one more bowl, beat the egg whites until they reach a soft peak consistency.
Add the wet to the dry, then once combined, fold a bit of the whipped egg whites to the mixture to just incorporate. Then fold the rest of the egg whites in, along with 1 teaspoon of the sprinkles.
Sprinkle the remaining sprinkles onto the bottom of the twinkie molds, then fill about 2/3 of the way with the batter. Bake for 30 minutes.
Grease the baking sheets and then carefully unmold the twinkies onto the baking sheets, rounded side up. Bake for an additional 7-10 minutes until just lightly golden brown. Cool completely.
Meanwhile, mix together the yogurt, cream cheese and sprinkles and transfer to a piping bag with a star tip.
Once the twinkies are cool, carefully insert the tip into the bottom of the twinkies in a few places and fill with the yogurt cream cheese. Enjoy!