Preheat the oven to 350°F. Prepare a standard sized cupcake/muffin baking tray with paper cupcake liners.
Sift the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk to blend thoroughly.
In a medium sized bowl, whisk together the mashed bananas, plant-based milk, oil, vinegar and vanilla extract.
Pour the liquid ingredients into the dry, and mix with a spoon just until combined. Do not over mix.
With a medium scoop or large spoon, fill the paper liners about 2/3 full with the cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few cooked crumbs. Cool the bases in the tray for 5-10 minutes, then gently transfer each cupcake to a cooling rack. Let cupcakes cool completely before frosting or the frosting will melt.