Hmmm looking at the recipe I might try ground flaxseed instead of oil? And maybe up the soymilk if needed to get it to the right consistancy...?
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If you're looking for something fibery I took the Cranberry Zucchini bread recipe on this site and tweaked it and got an awesome muffin/bread. I've been making a double recipe every weekend and I eat a piece for breakfast everyday. I actually use even less sugar than than is listed, this weekend I'm going to try to omit the sugar all together and add pureed prunes.

Original Recipe: http://vegweb.com/index.php?topic=5880.0

Here it is with my modifications:

Ingredients

1/3 cup ground flax seed
2 T margarine (OPTIONAL for a buttery flavor)
1/2 cup raw sugar
2/3 cup soy milk (I use vanilla flavored soy milk)
1 raw zucchini, finely grated (aprox 2 cups)
1/3 cup applesauce (or grated apple)
1 teaspoon vanilla

1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2/3 cup dried or fresh cranberries
1/2 cup raw almonds (coarsely chopped)
1/2 cup wheat germ
1 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Directions

Preheat oven to 350 F. Grease bottom only of one loaf pan.
Mix flax and sugar (and 2 T margarine if using ) in a medium-to-large bowl.
Squeeze out excess liquid from grated zucchini.
Stir in zucchini, soy milk, vanilla and applesauce.
Mix wheat flour, wheat germ, baking soda, salt , baking powder, cinnamon, cloves, allspice, and add to wet ingredients.
Stir in cranberries and almonds until evenly combined. Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean, aprox 60 minutes.
Remove from pans. Cool on wire rack.
Wrap in saran wrap and refrigerate.

Yield: 1 loaf