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STOP RIGHT THERE! Do NOT pass by this recipe just because of the dreaded “L” word! These are seriously delicious and you WILL NOT know that there’s liver in them.
Don’t believe me? My family didn’t either, but my husband accidentally ate one of my muffins and only realized halfway through that it was mine … he then texted me and said “oops, sorry, I ate one of your muffins – they’re not bad and they really DON’T taste like liver!”
So, if you’re trying to “up your nutrient game” and sneak some liver into your bellies, give this one a try!
This recipe was inspired by Kate Jay’s (of Healing Family Eats) Blueberry Liver Muffin recipe that was only presented in the 2021 AIP Summit.
If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.
TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the best AIP cookies – especially when it comes to taste, texture and crunch!
Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey, and on my affiliate’s website – TigerNuts USA)
Save 5% Off Every Order at TigerNuts USA with Coupon Code: AIP5
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Blueberry TigerNut Muffins with Hidden Liver
♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ The easiest way to love liver! Shhhh - no one needs to know what's in them.
- 6 oz. Chicken Livers
- 1 Large, Ripe Banana
- 1/2 Cup Extra Virgin Olive Oil or Avocado Oil
- 1/4 Cup Pure Maple Syrup (for a deeper flavor, try dark maple syrup)
- 1/2 Cup TigerNut Flour
- 1/4 Cup Arrowroot Starch
- 1 tsp. Baking Soda
- 1 tsp. Ceylon Cinnamon
- 1/2 tsp. Ground Ginger
- 1 1/2 Cups Frozen Wild Blueberries, thawed and drained
- 2 Tbsp. Grass-Fed Gelatin
- 1 tsp. Apple Cider Vinegar
- 4 Tbsp. Hot Water
- Preheat oven to 350F. Line a muffin pan with 12 paper liners.
- For best results and a fluffier texture, ensure your blueberries are thawed and drained, and if your chicken livers were previously frozen, ensure they're fully thawed and dried on paper towels.
- Add chicken livers and banana to a food processor and blend until smooth.
- Transfer to a large bowl, add the oil and maple syrup and mix well.
- Add TigerNuts flour, arrowroot starch, baking soda, cinnamon, ginger and salt and mix until combined.
- Prepare your gelatin egg by placing the gelatin in a small bowl. In a separate bowl combine water and apple cider vinegar. Pour the water and vinegar mixture over the gelatin and whisk well to combine completely.
- Immediately add the gelatin egg and blueberries to the batter and mix to combine - do not over mix.
- Spoon mixture into the muffin liners, making sure you have blueberries in each.
- Bake for 30 minutes or until just cooked and a toothpick tester comes out clean. Do not overcook.
- Cool on a wire rack and enjoy!
These are delicious when warm or cold - try splitting a muffin open and lightly toasting if you want to warm them up.
FREEZER FRIENDLY - For optimal freshness, freeze what you won't eat in a few days and simply thaw them in the fridge overnight.
Feeling unsure that you or your family will enjoy these? Try adding 1/3 Cup of dried fruit to the mix at the same time you add the blueberries - this will add a bit more sweetness. (Ensure your dried fruit is unsulphured and does not contain added sweeteners or non-compliant oils or preservatives).