Preheat oven to 350 degrees Fahrenheit and coat a standard 12-cup muffin tin with non-stick cooking spray.

Brown the breakfast sausage in a skillet over medium heat until fully cooked, then drain excess lipids.

In a primary mixing bowl, combine the pancake mix, egg whites, Greek yogurt, almond milk, and baking powder.

Whisk ingredients until a homogenous batter is achieved, ensuring no large dry clumps remain.

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

Apportion the batter equally into the prepared muffin cups, filling each approximately 75 percent of the way.

Place in the center of the oven and bake for 18 to 22 minutes or until an internal temperature of 200 degrees Fahrenheit is reached or a probe comes out clean.

Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack.