Celiac Mama's Blog

Raising a toddler with Celiac Disease

Update on my celiac preschooler April 1, 2012

Filed under: symptoms — celiacmama @ 9:59 pm

My little girl is now 3!  She has now graduated from speech and physical therapy and is doing incredibly well.  She had her 3 year checkup with her pediatrician and we found out that she is now in the 75th percentile for weight and the 80th percentile for height!  Way to grow, little girl!  (My husband and I are both tall as are our two older daughters.)  Little Boo has caught up!  She was in the 6th percentile for weight shortly after she was diagnosed with celiac disease, so it looks like the gluten free life is treating her well!  We have been gluten free for over two years now.

Our only not so good news about the appointment is that it looks like her eyes aren’t lining up correctly.  Anyone have experience with this?  We are going to the eye doctor on Tuesday, so we should know more then!


Gluten Free Banana Pear Applesauce Muffins (blueberries optional)

Filed under: Recipes,Snacks — celiacmama @ 9:49 pm
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These are absolutely delicious!  My girls don’t like walnuts in their banana bread, so I just made it sweet with fruit!  The applesauce really helps make these muffins moist, rather than crumbly like a lot of gluten free products.  (Also, I am definitely not a food photographer.  Trust me that these are delicious!)


  • 2 cups gluten free flour (I used Pamela’s)
  • 1/2 – 2/3 cup brown sugar (depending on how sweet you want them)
  • 1-2 tsp gluten free vanilla (I almost always double the vanilla)
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp xanthan gum
  • 2-3 mashed bananas
  • 2 eggs
  • 1 pear diced or mashed
  • 1/2 cup applesauce
  • 1 pint of blueberries (optional)

Preheat oven to 350F.  Spray muffin pan with cooking spray (make sure it doesn’t have flour in it!).

Combine wet ingredients in a bowl and mix well.  Combine dry ingredients in a separate bowl and stir.  Then, pour the wet ingredients into the dry ingredients and mix until all dry ingredients are wet.  Don’t over mix!  Pour into muffin pans.  Bake 25-30 minutes or until a toothpick comes out clean.  Let cool for about 10 minutes and then transfer muffins to cooling rack.