Preheat oven to 350 degrees F. Line 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut persimmons in half and scoop out pulp into a food processor; pulse until smooth.
Combine all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), eggs, egg white, melted butter and yogurt in a small bowl. Add wet ingredients to dry ingredients and stir until just combined (it's fine if the batter is lumpy).
Divide batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.