Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.

In a large mixing bowl, whisk together the high-protein pancake mix, milk, egg, and maple syrup until just combined.

Gently fold the cooked sausage crumbles into the batter.

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 5 minutes before transferring to a wire rack.