Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the banana and then egg yolks and whisk on medium until combined.
Add the vinegar to the milk and then add the mixture to the bowl, whisking on medium.
In a separate bowl sift the dry ingredients.
With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
Place 8 cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 22-24 minutes.
Remove the cupcakes from the oven and allow to cool.
Frost the cupcakes once completely cooled.