Preheat oven to 350 degrees Fahrenheit and apply non-stick spray to a 24-well mini muffin pan.

In a medium mixing bowl, combine the high-protein pancake mix, water, and egg; whisk until just combined to avoid overworking the gluten.

Gently fold the cooked sausage crumbles and maple syrup into the batter.

Distribute the batter evenly into the prepared mini muffin wells, filling each approximately two-thirds full.

Bake for 13 to 15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes to allow the structure to set before removing to a wire rack.