Chicken Liver Muffins For Babies, Toddlers, Kids
This chicken liver muffin recipe is a great way to incorporate chicken liver / organ meat into your baby’s diet. The mini muffins are soft and tender providing natural supplementation of Iron, Vitamins A and B’s (including B12). Serve these liver muffins for babies starting 6 months and up including toddlers and older kids. They are GAPS friendly for babies / older kids and perfect as finger food when doing baby led weaning, served as a side with a meal, or even in a lunch box.
Chicken Livers For Babies
Like in any other animal liver, there is a lot of nutrition packed in chicken livers. Just 100 grams of this organ meat provides 222% (RDV) of Vitamin A, 276% of Vitamin B12, 147% – Folate, and 50% (RDV) of Iron – for an adult. When taking into account the amount needed for a small baby, it will take very little liver to get the nutrients that a small baby needs.
Related: Easy Mini Chicken Cutlets
Furthermore chicken livers also contains high amounts of selenium, which is essential for physical development and modulation of the inflammatory response in infants. For that reason selenium has been artificially added in many infant formula milks, but unfortunately it’s not as well absorbed as the one naturally present in breastmilk or food.
How Much Chicken Liver To Feed A Baby?
According to a study an overconsumption of livers can lead to Vitamin A toxicity. This was concluded after two infants were fed 120 grams of chicken liver daily for four months. Subsequently they determined that a good amount of liver a baby would consume safely would be no more than 60 gm of chicken liver once a week.
Chicken Liver Muffins Recipe For Babies, Toddlers, Kids
There are many ways to cook, prepare and incorporate chicken livers into baby food. You can make a simple liver puree and mix in other pureed vegetables. Or you can whip up some finger foods like meatballs or patties by combining the livers with some other type of ground meat – this is actually best if you want to hide the liver flavor.
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If you want a more concentrated form of liver baby food, then these liver muffins are just for that purpose. Making a large batch is not a problem, they are freezable and can be stored for up to 3-4 months.
Ingredients For Chicken Liver Muffins
- Chicken livers – I used 1 lb jar of organic raw whole chicken livers. Use the freshest livers possible (no more than a couple days old).
- Carrot, celery root, onion, garlic – the veggies help with texture and flavor.
- Egg – is acting as the binding agent.
- Black pepper, sea salt – for infants you can use just a touch of pink Himalayan salt.
- Mustard powder – or a creamy type of mustard, the acidity helps build flavor.
- Lemon juice + baking soda – will help the muffins to puff up.
How To Make Chicken Liver Muffins
1. Prepare The Chicken Livers
- Rinse the chicken livers in cold water a couple of times and trim them of connective tissues.
- Then soak the livers in a water + vinegar solution (add about 1-2 tbsp of apple cider vinegar to the water) for about 20 minutes. This will help remove the harsh metallic taste and reduce the bitterness.
- Once soaked, rinse gently under cold water. Then pat dry with a paper towel.
2. Mix The Ingredients
- Add all ingredients (except baking soda and lemon juice) in a food processor and pulse a few times, until the mixture resembles a muffin batter.
- Don’t overmix, you still want some finely chopped pieces to remain intact. Overall it might look very liquid but it’s ok, once baked the mixture will harden.
- If you want a bulkier texture (added volume) you can add a slice of bread when processing.
- Just before baking, you can add the baking soda and lemon juice to the mixture and give it a final mix with a spoon.
3. Bake The Liver Muffins
- Transfer to a mini muffin pan and bake in a pre-heated oven at 350F for 15 minutes.
- Once cooked, let them cool before removing from pan. They will have a soft spongy structure inside.
How To Store
- Store leftovers for 3-5 days in the refrigerator.
- Freeze up to 3-4 months in an airtight container.
- Thaw / reheat – remove from freezer and let them thaw overnight in the fridge. To reheat place them back in the muffin tin. Cover with foil and reheat at 170C /350F in the oven until heated through.
Need more finger food recipes? Check out the finger food category for more ideas!
More Meat Recipes For Baby
- Chicken Meatballs For Babies, Toddlers, Kids (BLW)
- Beef Meatballs For Baby (BLW) Toddler, No Egg
- Turkey Avocado Patties For Baby (BLW) Toddlers, Kids
- Chicken & Mushroom Crepe Rolls – Kid & Baby Friendly
Have you tried these chicken liver muffins? Your feedback is really helpful, please rate and leave a comment below recipe card!
Chicken Liver Muffins For Babies
Ingredients
- 1 lb chicken livers (organic raw whole chicken livers)
- 1 medium carrot
- 1/2 medium celery root (5 inches in diameter (about 0.4 lb)
- 1/2 medium onion
- 1 clove garlic
- 1 large egg
- 1/4 tsp black pepper
- 1/3 tsp sea salt (for infants you can use just a touch of pink Himalayan salt.)
- 1/2 tsp mustard powder (or a creamy type of mustard)
- 1 tsp lemon juice
- 1/2 tsp baking soda
Instructions
Prepare The Chicken Livers
- Rinse the chicken livers in cold water a couple of times and trim them of connective tissues if necessary.
- Then soak the livers in a water + vinegar solution (add about 1-2 tbsp of apple cider vinegar to the water) for about 20 minutes. This will help remove the harsh metallic taste and reduce the bitterness.
- Once soaked, rinse gently under cold water. Then pat dry with a paper towel.
Mix The Ingredients
- Add all ingredients (except baking soda and lemon juice) in a food processor and pulse a few times, until the mixture resembles a muffin batter.
- Don’t overmix, you still want some finely chopped pieces to remain intact. Overall it might look very liquid but it’s ok, once baked the mixture will harden.If you want a bulkier texture (added volume) you can add a slice of bread when processing.
- Just before baking, you can add the baking soda and lemon juice to the mixture and give it a final mix with a spoon.
Bake The Liver Muffins
- Pre-heat the oven at 350F.
- Transfer to a mini muffin pan and bake at 350F for 15 minutes.
- Once cooked, let them cool before removing from pan. They will have a soft spongy structure inside.
Notes
How To Store Chicken Liver Muffins
- Store leftovers for 3-5 days in the refrigerator.
- Freeze up to 3-4 months in an airtight container.
- Thaw / reheat – remove from freezer and let them thaw overnight in the fridge. To reheat place them back in the muffin tin. Cover with foil and reheat at 170C /350F in the oven until heated through.
Nutrition
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I found your recipe after I was told my 1 year old has iron deficiency. I made these today using Mary’s organic chicken livers from Whole Foods and celery salt with an extra carrot since I couldn’t find celery root. They turned out great – my daughter ate one right up. The process of soaking the livers in vinegar really helped mute the natural bitterness of the liver. I will give my daughter one muffin a day. Thank you for such a great recipe.
You’re welcome, I’m really glad you found it useful! 🙂
Hello, what would be the maximum amount of muffins eaten in a week for babies/toddler?
Thank you
Considering that the weight of a single chicken liver ranges between 17 and 20 grams, and that children can consume around 60 grams weekly, it translates to roughly 3 to 4 chicken livers per week for their diet. Determining the content of a muffin is not straightforward, hence, it’s recommended to use your judgement.
What can I use in place of celery root? It’s not available in grocery stores here
Potato or any strachy veggie.
My 9 month old son DEVOURED these! Made me sad to not be able to give him more than one muffin because of the vitamin A limit. He could have eaten 10 of them. My husband and I ate some of these too with homemade BBQ sauce and enjoyed them. Great recipe!
Such a great idea to incorporate chicken livers in baby muffins, love them!
I’m glad to hear it, enjoy!
Hey. How to make without eggs?
The eggs keeps the structure, so I don’t know if it would work without egg.
Whole psyllium husk might hold it together in replace of the egg for the recipe without eggs. If you try, let me know if it works for you
thanks for the suggestion!