1 cup Chelsea White Sugar
100g butter, melted
3 eggs
3 bananas, mashed
1/2 cup milk
1 teaspoon baking soda
150ml yoghurt, plain or fruit flavoured
2 cups self raising flour
1/2 cup Chelsea Coffee Sugar Crystals

Preheat oven to 180°C. Place paper cases in a 12-cup muffin tray.

Beat Chelsea White Sugar and butter together, add eggs and mashed bananas. Mix well. Heat milk in the microwave for 40 seconds on high. Stir in the baking soda and pour into the banana mixture. Add yoghurt and self raising flour. Spoon into the paper cases and then sprinkle each muffin with Chelsea Coffee Sugar Crystals.
Bake for 20–25 minutes.
Cool in the tin for 5 minutes, then turn onto a wire rack.