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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 or served as a side with a meal.

Chicken liver muffins recipe.

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.

Raw chicken livers.

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.

bitten liver muffin

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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.
ingredients for liver muffins

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.
Preparing chicken livers: soaking in vinegar water.

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.
muffin batter with chicken livers
  • 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.
chicken livers in food processor
  • 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.
baked chicken liver muffins
  • 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. 
Chicken liver muffin baby hand.
Need more finger food recipes? Check out the finger food category for more ideas!

More Meat Recipes For Baby

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 baby recipe

Chicken Liver Muffins For Babies

ThrivingNest
These chicken liver muffin recipe is a great way to incorporate chicken liver / organ meat into baby's diet. The mini muffins are soft and tender providing natural supplementation of Iron, Vitamin A and B12 for small babies, toddlers and older kids. These liver muffins are perfect as finger food when doing baby led weaning or served as a side with a meal.
DIETS: Gluten Free, Dairy Free
Prep Time 10 mins
Cook Time 15 mins
Soaking Time 20 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine Baby Food
Servings 22 mini muffins
Calories 31.63 kcal

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. 
Celery root (celeriac) is high in antioxidants and a good source of vitamins B6, C and K. It’s purpose in this recipe is to provide texture and bulkiness. 

Nutrition

Serving: 1mini muffinCalories: 31.63kcalProtein: 3.9gFat: 1.24gVitamin A: 2337IUIron: 1.93mg
Have you tried any of these recipes? Your feedback is really helpful, please rate and leave a comment below recipe card!!

Disclaimer: The information, including but not limited to, text, graphics, images and other material contained on this website are for informational purposes only and not intended for medical advice. Please refer to my full disclaimer for more info.

©ThrivingNest. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!

This chicken liver muffin recipe is a great way to incorporate chicken liver / organ meat into baby food (GAPS friendly). 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 / toddlers - perfect as finger food when doing baby led weaning or served as a side with a meal. Or simply make liver puree and mix in other baby food. #chickenlivers #babyfood #gaps #blw #fingerfood
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